Tarator is frequently used in the Mediterranean Region. It is consumed as an appetizer alone, and it is also used as a sauce by pouring over fries, salads, boiled meats, vegetables and meat dishes. Adding a distinctive flavor to the dishes, the sauce suits fish dishes very well.
The fish is floured, fried, and placed on a serving plate for fish with a tarator. Finely crushed walnuts, crushed garlic tongues, lemon juice, and salt are mixed for the sauce. Tarator sauce is mixed with warm water and a spoonful of fish frying oil, whisked and poured over the fish. It is served by sprinkling finely chopped parsley on top, if desired. Fish varieties such as Coral, Fangri, Sargoz, Tongabaş are generally preferred for tarator fish.
