This Tekirdağ fish dish fries horse mackerel with a touch of hardaliye for bright Marmara acidity.
12 min prep 10 min cook 12 min rest
Keeps the screen on · step-by-step guide · built-in timer
Clean the horse mackerel and pat dry.
Marinate the fish with hardaliye for 12 minutes.
Drain off excess marinade before coating the horse mackerel in flour, keeping the surface dry so the coating does not clump.
Coat the fish with a thin layer of flour.
Fry the horse mackerel in a hot pan for 8 minutes.
💡 Tip: Using only a little hardaliye in the marinade gives the fish fresh acidity without covering its flavor. Do not marinate for longer than 12 minutes, because acidity rises quickly in small horse mackerel.
🍽️ Serving suggestion: Serve hot with arugula salad and lemon wedges.
~248
kcal calories
21
g protein
4
g carbs
16
g fat
0.3g
Sugar
1.1g
Fiber
295.2mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Author-declared: Recipe author declared Gluten but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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