Materials

• 1 kg turbot (Thickly sliced)
• 1 cup of cornmeal
• 1 cup of wheat flour
• 1 teaspoon salt
• Oil for frying

For the parsley salad:

• 1 bunch of parsley (finely chopped)
• 1 clove of garlic (finely chopped)
• Half a bunch of fresh mint (leaves separated)
• 3 radish (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. Cover the fish with salt and leave it in the salt state for 15 minutes. First, dip the fish in the flour mixture, then fry in hot oil on both sides, 4 minutes apart. Take it on a paper towel and let the excess oil drain.
• For the parsley salad, mix the sumac, olive oil, lemon juice and vinegar to prepare the dressing for the salad. Mix the greens in a bowl. Add the sauce to the greens and mix well. Serve with the skillet.