Pan-fried Striped Red Mullet/Tekir Tava

After all that turkey, I seem to be back to fish.

Officially we're nearing the end of the tekir season which started in October and will draw to a close at the end of this month.  I want to make sure you try them at least once before it gets too late! Tekir tava makes for an easy but tasty, supper dish - just what we need after all that Christmas fare!

tekir or striped red mullet as we buy it here in Istanbul: cleaned and gutted

Tekir, those lovely small reddish-tinged fish, are the smaller version of barbunya or red mullet and have a distinctive delicate taste. Both of them are delicious prepared in this way: cleaned and gutted by your favourite fishmonger, dipped  in seasoned flour and then fried judiciously in sunflower oil  NB DON'T USE OLIVE OIL. Honestly, all you need is a simple salad to offset them. And perhaps some good fresh bread. And a glass of icy cold white wine!

Ingredients for Pan-fried Striped Red Mullet/Tekir Tava

Serves 4

1 kg/2.2lbs striped red mullet/tekir, cleaned and gutted

plain white flour

salt and freshly ground black pepper

sunflower oil for frying

parsley or rocket leaves for garnish

lemon wedges to squeeze over

Method

• Wash the fish once again at home and dry well on absorbent kitchen paper.
• Dip in the flour which you have seasoned with the salt and freshly ground black pepper and sprinkled on a plate.

dipped in the seasoned flour-make sure you shake off the excess 

• Heat the oil - one good finger - in a frying pan. Make sure it is nice and hot before you put the fish in. (Test with one to see if the oil sizzles). Fry on both sides till golden brown.

sizzling away in the hot oil

• Drain on absorbent kitchen paper and serve hot, garnished with parsley or rocket, with lemon wedges alongside.

all ready to eat!

here is the mixed salad I served with the tekir: rocket with carrot stripes and cucumber


Afiyet olsun!

Why don't you try it tonight?
You can just about use your fingers ...