| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 396 | 25g | 6g | 10g |
| sugars | fibre | protein | salt |
| 4g | 3g | 36g | 1.2g |
Why I Love Turkish Uskumru Tava
A Taste of Adventure: Meet Uskumru Tava
As the aroma of Uskumru Tava, a mouthwatering Turkish mackerel dish, drifts through my kitchen, I am instantly transported to an Istanbul street bazaar. Did you ever think the humble mackerel could provide such an exotic journey straight from your own kitchen? The Uskumru Tava is an quintessential example of how simple ingredients can create a complex tapestry of flavors – it’s a recipe that you can fall in love with again and again.
Traveling with Tastes and Traditions
While my Italian-American heritage lends itself towards the creation of comfort-like spaghetti and meatballs, my passion for food doesn’t have borders. Similar to how I find joy in revisiting the recipes my grandparents entrusted to me, trying new recipes, like this Uskumru Tava, brings a sense of exhilaration and exploration in my cooking journey. It’s akin to the satisfaction I get from reaching the peak of a mountain during my hiking trips.
The cooking technique used in Uskumru Tava reminds me much of the traditional Italian technique of shallow frying fish. Much like the Italian recipe Angelo al Forno, Uskumru Tava involves seasoning the mackerel with simple but robust spices like salt and black pepper, dredging it in flour, and then frying until golden and crispy.
Creating Culinary Bridges
The thing about Uskumru Tava is that it not only tastes divine but also complements other dishes beautifully. Imagine a Mediterranean feast where this Turkish fried mackerel is served along with Greek Horiatiki Salad, Lebanese Mujadara, and Italian Eggplant Caprese. Now, who can resist that?
On my culinary adventure, Anissa Helou, a renowned chef and writer specializing in Mediterranean, Middle Eastern, and North African cuisines, has been one of my sources of inspiration. And while creating my own version of Uskumru Tava, her words ‘cooking is all about connection, heritage and extraordinary travel experiences’ resonated with me deeply.
Each delicious bite of the Uskumru Tava connects so many dots – from my Italian grandfather’s kitchen traditions, to the bustling streets of Istanbul, to my very own dinner table. It’s a sense of global adventure, without ever leaving home, reminding us that no matter the distance, food brings us together.
What You’ll Need
- 6 whole mackerel, cleaned
- 1 cup flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup sunflower oil
- 1 lemon, cut into slices
- For the Salad:
- 1 bunch of parsley
- 1 cucumber, thinly sliced
- 3 tomatoes, chopped
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Method
Step One
Start by cleaning the mackerel, which is then to be seasoned with the 2 teaspoons of salt and 1 teaspoon of black pepper.
Step Two
Spread the 1 cup of flour on a flat surface. Take each mackerel and cover it completely with flour, ensuring that it’s evenly coated on both sides.
Step Three
Heat the 1/2 cup sunflower oil in a large frying pan over a medium heat. Once the oil is hot, add the floured mackerel. Fry them until they become golden brown, turning them occasionally to ensure they are evenly cooked. This should take around 5-7 minutes per side.
Step Four
While the fish is frying, you can prepare the salad. Start by chopping the bunch of parsley and 3 tomatoes. Thinly slice the 1 cucumber and 1 onion.
Step Five
In a separate bowl, mix together the chopped vegetables. Drizzle with the 2 tablespoons of olive oil, then season with salt and pepper to your preference. Toss the salad to evenly distribute the seasoning and oil.
Step Six
Once the mackerel is done frying, remove them from the pan and allow them to drain. You can use paper towels to help absorb any excess oil.
Step Seven
Arrange the fried mackerel on a plate, accompanied by slices of lemon and the prepared salad. Your Uskumru Tava is now ready to serve and enjoy.
