Balyk-ekmek
4 servings
20 minutes
Balık-ekmek is an iconic street food dish in Turkey, especially popular in Istanbul along the shores of the Golden Horn. Translated from Turkish, it means 'fish in bread,' which accurately reflects its essence. Fresh mackerel fried to a golden color is paired with a crispy baguette, aromatic onions, and ripe tomatoes. Lightly drizzled with olive oil, this dish has a rich taste of the sea, refreshing and slightly spicy due to the spices. Historically, balık-ekmek originated from fishermen who prepared it right on their boats, treating passersby to freshly cooked fish. Today it is not only a hearty snack but also a gastronomic attraction that allows one to feel the spirit of Turkish cuisine.
1
Clean the mackerel, remove the fillet from the skin, and carefully remove all bones. Salt and pepper each half.
- Mackerel: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Cut the onion and tomatoes into half rings (traditionally, a large amount of onion is added to balyk-ekmek).
- Onion: 1 piece
- Tomatoes: 1 piece
3
Fry the fish on both sides in a heated pan with a little oil.
- Mackerel: 1 piece
- Olive oil: 1 tablespoon
4
Cut the baguette in half and slice each half lengthwise, not all the way through, so it opens like a book.
- French baguette: 1 piece
5
Sprinkle the bread inside with olive oil, layer with onion, tomatoes, mackerel, and again onion.
- Olive oil: 1 tablespoon
- Onion: 1 piece
- Tomatoes: 1 piece
- Mackerel: 1 piece
- Onion: 1 piece
