Fish kofte

Fish kofte

Balik köftesi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

I love this dish because it is so simple and tastes so pure. You can use any fish you like, but this dish is best suited to oily fish, such as jewfish, mackerel, mullet or sea bass.

Ingredients

Quantity Ingredient
2 large onions
1kg firm fish fillets, skin removed
2 tablespoons sumac, (see note)
2 long red chillies, diced
15g chopped flat-leaf parsley
500ml sunflower oil
lemon wedges, to serve

Method

  1. In a food processor, roughly chop the onions. Add the fish and pulse a few times. Add the sumac, chilli and parsley, season with sea salt and freshly ground black pepper, then process for a few more seconds — not too long, as you want the fish to stay a little bit chunky.
  2. Transfer the mixture to a container and let it rest in the refrigerator for a couple of hours for the flavours to develop.
  3. When you’re ready to eat, heat half the oil in a large frying pan over medium–high heat.
  4. When the oil is hot, break off bits of the fish mixture and roll into walnut-sized balls. Fry for 2 minutes on each side, or until just cooked through, adding more oil to the pan as needed.
  5. Serve hot, with lemon wedges.

Note

  • Sumac is a tiny reddish-purple berry that grows throughout the Middle East. The berries are dried, then crushed and added to dishes for a tangy, lemony zing. Ground sumac is available from spice shops and Middle Eastern grocery stores.
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