Fried Turbot
Sample Dishes from Turkish Cuisine
Fried Turbot (Kalkan Tava)
| Ingredients | Measure | Amount |
| Turbot | - - | 1 kg |
| Salt | 1 1/2 teaspoon | 9 gr |
| Flour | 1/4 cup | 30 gr |
| Oil +absorbed
during frying | 6 1/2 tablespoon | 65 gr |
Preparation
Wash and cut fısh
into 6 pieces. Sprinkle with salt. Put in a colander. Let stand for 15 minutes.
Dry well. Dip in flour. Fry in heated oil on both sides until golden brown and
crisp. Drain on paper towel. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 379 cal |
| Protein | 37,1 g |
| Fat | 23,1 g |
| Carbohydrates | 3,7 g |
| Calcium | 14 mg |
| Iron | 3,59 mg |
| Phosphorus | 462 mg |
| Zinc | 1 mg |
| Sodium | 712 mg |
| Vitamin A | 200 iu |
| Thiamine | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0,05 mg |
| Vitamin C | 0 mg |
| Cholesterol | 117 mg |
Regional Characteristics:
It is a Black
Sea Region dish served either for lunch or dinner with vegetable salad. Lemon
wedges are served with it. A light dessert can be served afterwards.