| Prep: 25 mins | Cook: 15 mins – 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 289 | 19g | 6g | 11g |
| sugars | fibre | protein | salt |
| 2g | 1g | 26g | 0.4g |
Why I Love Turkish Sarıkanat Tava
As a culinary adventurer, my palate spans the globe to infuse diverse flavors into each recipe I craft. Today, we are venturing to Turkey to celebrate a marine delight – Sarıkanat Tava. Fresh sea bass, vibrant lemon, aromatic parsley, and a hint of red pepper flakes come together in a sensational blend of the Mediterranean vibrancy. This recipe is a testament to the versatility of seafood – an undeniable romp through fresh, zesty flavors that hold their own as a majestic main course.
Finding Inspiration in Turkish Cuisine
I’ve always been captivated by the diverse range of Chef Ozcan Ozcan‘s recipes. His approach to elevating simple ingredients into culinary masterpieces encouraged me to venture into the lush and flavorful world of Turkish cuisine. Borrowing inspiration from his techniques, Sarıkanat Tava is an homage to his recognisable style.
Culinary Partnering: A Dance of Flavors
As a dance teacher, I appreciate the harmony of movement, a concept that translates beautifully to the culinary world. Just as all movement in dance flows and meshes to create a delicate juxtapose of emotions, ingredients in a dish need to dance together, highlighting their individual qualities while forming a symphony of flavors.
I visualize Sarıkanat Tava as the lead in this dance, moving eloquently across the palate. For the perfect culinary duet, serve Sarıkanat Tava next to a comforting pile of Turkish rice pilaf or some flavorsome tzatziki. They complement each other so beautifully, you’d think they had been choreographed to perform together, each elevating the experience of the other.
A Tapestry of Taste
For me, this dish conjures up coastal breezes on Turkish shores, the lively Istanbul fish markets, and the crackling heat of a sizzling pan. With each bite, Sarıkanat Tava unfolds layer upon layer of zestful and sensational flavors. It’s a journey of taste, and as your Gourmet Guru, I invite you to step onto this tantalizing dance floor and let your senses be the judge.
What You’ll Need
- 2.2 pounds (1 kg) of sea bass fillets
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of vegetable oil for frying
- 1/2 cup of butter for frying
- 2 lemons, juiced
- 1 tablespoon of finely chopped fresh parsley
- 1/2 teaspoon of red pepper flakes, optional
- 6 lemon slices, for garnish
- 6 sprigs of parsley, for garnish
Method
Step One
Start by preparing the sea bass fillets. Ensure they are washed and patted dry with a kitchen towel. This is important to avoid sogginess during frying.
Step Two
In a shallow bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Ensure they all combine.
Step Three
Dredge each sea bass fillet in the flour mixture thoroughly, ensuring each fillet is evenly covered with the mixture. Set aside.
Step Four
Heat 1/2 cup of vegetable oil and 1/2 cup of butter in a large skillet over medium heat. Wait until the mixture is hot enough, but not smoking.
Step Five
Fry the sea bass fillets in the hot oil-butter mixture until they are golden brown. Ensure you turn them occasionally for an even fry. This should take around three to four minutes per side.
Step Six
Once all fillets are fried, reduce the heat to low and add the juice from two lemons into the skillet. Allow it to simmer for a minute to combine with the fried fillets.
Step Seven
Sprinkle 1 tablespoon of finely chopped fresh parsley and 1/2 teaspoon of red pepper flakes (if using) over the fillets. Allow it to simmer for an additional minute for the flavors to marry.
Step Eight
Remove from heat and serve the sea bass fillets hot, garnished with lemon slices and sprigs of parsley.
