Balık Ekmek is closely associated with Istanbul’s waterfront. GoTürkiye describes it among the city’s most popular street foods, especially around Eminönü, Karaköy and Kadıköy, where vendors grill fish near the water and serve it in fresh bread with onion, greens and lemon. There is no single fish or garnish formula at every stall; the catch and season matter. This recipe uses skin-on mackerel, a traditional, full-flavoured choice that stays succulent over high heat. Tomato appears in many Istanbul versions, while the simpler Eminönü style may rely on lettuce, onion, lemon and salt alone. Keep the assembly spare so the grilled fish remains the focus.
Balık Ekmek — Recipe Card
Istanbul-style grilled mackerel sandwich with onion, lettuce and lemon
Makes 4 servings · Makes 4 sandwichesUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Balık Ekmek
Soften the onion
Toss the sliced onion with 30 ml (2 tablespoons) of the lemon juice, 1 g (about 1/8 teaspoon) of the salt and the sumac, if using. Gently squeeze the onion once or twice with clean hands, then leave it for 10 minutes while preparing the fish. Drain off excess liquid before assembling the sandwiches.
Prepare the mackerel
Run clean fingertips over the flesh and remove any remaining pin bones with fish tweezers. Pat the fillets very dry. Brush them with 15 ml (1 tablespoon) of the olive oil and season both sides with the remaining salt and the black pepper. Keep the raw fish and its utensils separate from the ready-to-eat vegetables and bread.
Heat the grill or skillet
Heat a clean grill grate, cast-iron skillet or heavy nonstick skillet over medium-high heat until properly hot. Brush the cooking surface lightly with about half of the remaining olive oil. Open the rolls without cutting all the way through and have the vegetables ready because the sandwiches should be assembled while the fish is hot.
Cook until the skin is crisp
Lay the mackerel skin-side down and press each fillet gently with a spatula for the first 20 seconds. Cook undisturbed for 3–5 minutes, until the skin is browned and releases easily. Turn and cook the flesh side for 1–3 minutes more. The thickest part must reach 63°C/145°F; it should be opaque and separate easily with a fork.
Warm the bread
Transfer the cooked fish to a clean plate. Brush the cut sides of the rolls with the last olive oil and toast them cut-side down for 1–2 minutes, just until warm and lightly crisp. Do not place cooked fish back on the plate or utensils that held it raw.
Assemble and serve
Layer shredded lettuce and tomato in each warm roll, add one mackerel fillet, then top with the drained onion. Spoon over the remaining 15 ml (1 tablespoon) lemon juice. Serve immediately with lemon wedges, checking once more for any stray bones as the fish flakes.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-grilled-fish-sandwich-balik-ekmek. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Choosing the fish
Fresh or properly thawed Atlantic mackerel gives the rich flavour associated with this sandwich. Buy firm fillets with a clean sea smell; avoid fish with sour, rancid or ammonia-like odours. If mackerel is unavailable, skin-on sea bass or snapper can be grilled by the same temperature cue, though the flavour will be milder.
Dietary notes
The filling is dairy-free, but some commercial rolls contain milk, butter or whey; use bread labelled dairy-free for the stated label. The base recipe contains wheat and gluten. For a gluten-free variation, use four certified gluten-free crusty rolls and toast them only until warmed, as they can dry quickly. This does not address kitchen cross-contact.
Heat level
No added chili. Sumac is tart, not hot. For a mild pepper note, add 1/4 teaspoon pul biber to the onion; for medium heat, use 1/2 teaspoon hot pul biber.
Grill alternative
A grill gives a light smoky note, but a heavy skillet makes the skin easier to crisp at home. Whichever method you use, cook to 63°C/145°F and use a clean plate for the finished fish.
How to store and reheat Balık Ekmek
Balık Ekmek is best assembled and eaten immediately. Refrigerate cooked mackerel in a shallow covered container within 2 hours, or within 1 hour when the temperature is above 32°C/90°F, and keep at 4°C/40°F or colder for up to 3 days. Store the bread, onion and vegetables separately. Reheat only the fish to 74°C/165°F, then assemble with fresh chilled vegetables; discard an assembled sandwich left out beyond the time limit.
Balık Ekmek: questions and answers
Does Balık Ekmek always use mackerel?
No. Mackerel is a classic Istanbul choice, but waterfront stalls and home cooks may use another suitable fresh fish according to season and availability. Choose a fillet sturdy enough for grilling and follow the same 63°C/145°F safety target.
Can I use canned or smoked mackerel?
They make convenient fish sandwiches, but they do not reproduce the hot grilled Balık Ekmek in this recipe. Use fresh or fully thawed raw fillets for the intended texture, crisp skin and cooking method.
How do I stop mackerel from sticking?
Pat it dry, preheat the cooking surface fully, oil both the fish and surface lightly, and leave the skin undisturbed until it browns and releases. Turning too early is the most common cause of torn skin.
