Rick Stein’s balık ekmek – griddled mackerel in a baguette with tomato, lettuce, onion, chilli and sumac

If you have been to Istanbul, I am certain you will have had one of these sandwiches from a kiosk near the Galata Bridge over the Golden Horn. What I love about the combination is not just the delicious sandwich, but the little plastic cup of pickles and pickle juice you get to go with them.

Makes 4
olive oil for frying
mackerel fillets 4, seasoned with salt
baguettes 2
onion 1, halved and finely sliced
sumac 1 tsp
salt ¼ tsp
tomatoes 3, sliced
lemon ½
little gem lettuce a large handful, chopped
Turkish red pepper flakes 1 tsp (or ½ tsp chilli flakes)

In a large frying pan over a medium heat, warm a little olive oil and pan-fry the mackerel fillets for 3 minutes on each side.

While they are cooking, cut the baguettes across into 2 and slice open. Put the onion slices in a bowl and toss together with the sumac and salt.

Lay some tomato slices on each bottom piece of bread, top with a mackerel fillet, squeeze over some lemon juice, finish with the lettuce, onion and red pepper or chilli flakes, and cover with the top crust. Serve immediately.

From Rick Stein: From Venice to Istanbul by Rick Stein (Ebury Publishing, £26)

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