A Turkish delicacy. A humble fish for a regal occasion. The skin of the fish is stuffed with its own flesh mixed with a rich filling. It is rolled in beaten egg, then in flour and breadcrumbs, and deep-fried in olive or nut oil. It is delicious eaten hot or cold as an entrée or as a main dish.
Clean the fish and cut off their heads. Snap the backbones off near the tail. Rub the skins to loosen them and to soften the flesh. Then, using your hands, rub and squeeze the fish, starting from the tail, forcing the flesh and bones out of the loosened skin as though emptying a tube of paste. This is quite easily done as the skin is very strong. Any tears in the skin can be mended by sewing th