A Turkish delicacy. A humble fish for a regal occasion. The skin of the fish is stuffed with its own flesh mixed with a rich filling. It is rolled in beaten egg, then in flour and breadcrumbs, and deep-fried in olive or nut oil. It is quite a bit of work but is delicious eaten hot or cold, as an entrée or as a main dish.
Recipe information
Yield
serves 6
Ingredients
For the Stuffing
Preparation
Step 1
Clean the fish and cut off their heads, but do not cut the bodies. Snap the backbones off near the tail. Rub the skins to loosen them and to soften the flesh. Then, using your hands, rub and squeeze the fish, starting from the tail, forcing the flesh and bones out of the loosened skin as though emptying a tube of paste. This is quite easily done, as the skin is very strong. Any tears in the skin can be mended by sewing them up with a needle and thread. Another good method for emptying the fish skins is to loosen them as above, then, holding the backbone firmly where it shows at the head, to pull the skin down, turning it inside out. Proceed as above. Remove the bones carefully and break up the flesh for the stuffing.
Step 2
Prepare the stuffing. Fry the onions until soft and golden in 2 tablespoons oil. Add the nuts, raisins, spices, and salt to taste, and mix well. Add the fish and fry for 3 minutes longer. Stir in the chopped parsley and dill or chervil, and remove from the heat.
Step 3
Fill the fish skins tightly with this mixture, closing the openings by sewing them up carefully. Dip in beaten egg and then in breadcrumbs. Fry in hot oil until golden brown and cooked through.
Step 4
Serve hot or cold.
