A classic from the taverns along the Bosphorus: whole garfish, fried until crisp, served with a creamy garlic yogurt sauce.
Ingredients
- 4 pieces whole garfish (needlefish), gutted and scaled
- 100 g all-purpose flour T55
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 1 l sunflower oil (or peanut oil) for frying
- 200 g Greek yogurt (10% fat)
- 2 cloves fresh garlic
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill (optional)
- 1 piece lemon for serving
Method
- Prepare the fish: make sure the garfish are gutted and scaled. Rinse under cold water, then pat dry thoroughly with paper towels. Season inside and out with fine salt and ground black pepper.
- Make the garlic sauce: peel and crush the fresh garlic with a press or mince finely. In a bowl, stir together the Greek yogurt, crushed garlic, olive oil, lemon juice, and fresh dill. Season with fine salt and ground black pepper. Chill until ready to serve.
- Dredge the fish: place the all-purpose flour in a shallow dish. Roll each garfish in the flour, tapping off the excess to leave a light, even coating.
- Heat the frying oil in a large skillet or deep fryer to 180 °C. Check the temperature with a thermometer or by tossing in a pinch of flour, which should sizzle immediately.
- Fry the garfish one at a time (or two if your pan is large enough) for 4 to 5 minutes per side. The fish is cooked through when the skin is golden and crisp, and the flesh flakes easily. Do not crowd the pan, so the oil maintains its heat.
- Drain the fried fish on paper towels. Serve immediately with the garlic sauce and lemon wedges on the side.
Nutrition
Per serving
- Energy
- 309.7 kcal
- Protein
- 5.2 g
- Carbohydrate
- 24.48 g
- Fat
- 21.39 g
- Fibre
- 1.95 g
- Calcium
- 97.86 mg
- Iron
- 0.67 mg
- Magnesium
- 18.67 mg
