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Turkish & coastal

Palamut tava (pan-fried bonito) & sumac onions

Autumn fish with a thin flour crust and sharp onion salad. Planned for Göcek, Turkey · 24 October–around 7 November 2026. Also works in a home kitchen. See the seasonal shopping and supplier guide.

2 portions25 min
Palamut tava (pan-fried bonito) & sumac onions

Step by step

  1. Soften the onionsView full-size picture ↗

    1Soften the onions

    5 min
    • Slice onion into 1–2 mm half-moons.
    • Massage with half the salt for 30 seconds, then mix with lemon and optional sumac.
    • Leave for 10 minutes while cooking; add optional parsley at the end.
  2. Dry and dust the fishView full-size picture ↗

    2Dry and dust the fish

    5 min
    • Pat steaks dry and season with the remaining salt.
    • Spread flour on a plate; coat each side lightly and shake off loose flour.
    • Keep the central bones in place for cooking and warn eaters about them.
  3. Fry; turn onceView full-size picture ↗

    3Fry; turn once

    medium-high6–8 min
    • Heat oil over medium-high heat.
    • Lay steaks in one layer; fry about 3–4 minutes per side, lowering heat if flour darkens quickly.
    • Turn with a broad spatula.
    • Check 63 °C at the thickest flesh away from bone.
    • Use time as a guide; do not leave the centre raw.
  4. Serve with the sharp onionsView full-size picture ↗

    4Serve with the sharp onions

    2 min
    • Plate fish with the onion salad, optional parsley and lemon wedges.
    • Eat immediately, removing bones carefully.
    • Cold-chain failure is a reason to discard bonito: histamine is not reliably destroyed by cooking.

Based on: FDA — choosing and serving seafood