Hamsi Tava — Turkish Pan-Fried Anchovies

Small fresh anchovies coated in seasoned cornmeal and fried until crisp, served with lemon.

TIME BREAKDOWN
Prep: 25 min
Cook: 10 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g fresh anchovies (hamsi) from a fishmonger, cleaned, heads removed and butterflied
  • 100g fine cornmeal (or polenta flour)
  • 50g plain flour
  • 1 tsp salt, plus extra for the fish
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Sunflower oil, for shallow frying
  • Lemon wedges, to serve
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Rinse the anchovies and pat very dry. Sprinkle lightly with salt and leave for 10 minutes.

  2. Mix the cornmeal, flour, salt, pepper and paprika in a shallow dish.

  3. Heat 1cm of oil in a large frying pan over a medium-high heat to about 180°C.

  4. Press the anchovies into the seasoned cornmeal mixture to coat on both sides, shaking off the excess.

  5. Fry in batches for 2 to 3 minutes per side until deep golden and crisp, then drain on kitchen paper.

  6. Serve hot with lemon wedges and parsley.