Main and Side
Fried Young Bluefish with Rocket and Onion Salad
Çinekop is young bluefish, and in autumn it is everywhere and cheap.
- Gluten-free
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 2
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 600 g young bluefish
- 1 tsp salt
- ½ cups (100 ml) corn flour
- 5 tbsp sunflower oil
- 1 bunch arugula
- 1 red onion
- 1 tsp sumac
- 2 tbsp lemon juice
- 2 tbsp olive oil
Method
- Rinse the cleaned fish, pat them dry and season with most of the salt.
- Coat the fish in corn flour; heat the oil in a pan and fry over medium-high heat for 4–5 minutes a side.
- Drain on kitchen paper.
- While the fish cooks, wash and drain the arugula. Thinly slice the red onion, rub it with the sumac and toss with the arugula.
- Dress the salad with the lemon juice, olive oil and remaining salt and serve with the fish.