Fish Wrap Recipe
Today, I will share the famous fish wrap from the renowned fish wrap spot in Karaköy/İstanbul/Turkey. If you’ve wanted to try this wrap but couldn’t bear the long lines at their door, this recipe is just for you! Plus, you can make this recipe at home with quality ingredients, and it will be just as delicious as the ones you eat outside.
Those who closely follow me have surely tried the fish sandwich recipe I shared earlier. The fish wrap is an upgraded version of the classic fish sandwich. It’s packed with various ingredients, has less bread, and more fish. The crispy grilled flatbread makes it an excellent fast-food option for those who enjoy a mix of textures. While the fish wrap is a simple concept, there are important tips to keep in mind.
Tips:
1. Clean the Fish: Make sure to thoroughly remove the bones from the fish. This will make your wrap a more enjoyable eating experience.
2. Adjust the Spices to Your Taste: You can customize the spices and their quantities to suit your palate. However, cumin and red pepper flakes are the standout flavors in this recipe.
3. Pay Attention to the Frying Process: Avoid frying multiple wraps in the same paprika-coated pan. The paprika can burn and negatively affect the taste of the wrap. Wipe the pan with a paper towel each time and add fresh oil and paprika.
4. Serve Hot: Always serve the wraps hot. This will enhance the crispiness of the flatbread and the flavors inside.
This homemade fish wrap is so delicious that it’s not worth waiting in line at Karaköy. Once you try it at home, you’ll notice the difference immediately.
Enjoy!
Fish Wrap Recipe with Video
Ingredients
- 600 g mackerel fillet,
- 8 flatbreads,
- 2 onions,
- 1 red pepper,
- A pinch of baking soda,
- 1/2 teaspoon sugar,
- 1 carrot,
- 50 g lettuce,
- Sweet paprika,
- Red pepper flakes,
- Black pepper,
- Cumin,
- Pomegranate molasses,
- Olive oil,
- Salt to taste.
Preparation
- Heat three tablespoons of olive oil in a large pan and add the half-moon sliced onions and julienned red peppers. Sauté for two minutes, stirring occasionally,
- Add the baking soda and mix, then sauté for another two minutes,
- Add the sugar and salt, stir, and sauté for one more minute, then remove from heat,
- Heat two tablespoons of olive oil in a large pan,
- Place the fish in the pan, sprinkle with salt, and fry on both sides until golden brown,
- While the fish is frying, grate the carrot, finely chop the lettuce, and mix them together,
- Remove the skin and bones from the fish,
- Lay one flatbread on a cutting board,
- Place a piece of fish on the flatbread,
- Add some caramelized onions and peppers,
- Add the lettuce and carrot salad.,
- Sprinkle with red pepper flakes, black pepper, and cumin, then drizzle with pomegranate molasses,
- Fold the sides and roll it up,
- Prepare the remaining wraps in the same way,
- Heat two tablespoons of olive oil in a large pan, add about half a teaspoon of paprika, and stir,
- Place as many wraps as will fit in the pan and grill on both sides,
- Prepare fresh paprika oil for the remaining wraps and grill them as well.
Enjoy your meal!