Materials

• 1 kg turbot (thinly sliced)
• 1 cup corn flour
• 1 cup wheat flour
• 1 teaspoon salt
• Oil for frying

For parsley salad:

• 1 bunch of parsley (roughly chopped)
• 1 clove of garlic (finely chopped)
• Half a bunch of fresh mint (leaves separated)
• 3 hazelnut radishes (Sliced)
• 1 bunch of spring onions (chopped into rings)

For the sauce:

• 1 teaspoon sumac
• 3 tablespoons of extra virgin olive oil
• juice of 1 lemon
• 1 tablespoon of vinegar

How to Make Kalkan Pan and Parsley Salad Recipe?

• Mix the flours in a bowl. Coat the fish with salt and leave it in its salted state for 15 minutes. First coat the fish in the flour mixture, then fry it in hot oil for 4 minutes on each side. Place it on a paper towel and let the excess oil drain.
• For the parsley salad, mix sumac, olive oil, lemon juice and vinegar and prepare the salad dressing. Mix the greens in a bowl. Add the sauce to the greens and mix well. Serve with the turbot pan.