Hamsi Kuşu — Stuffed Anchovy Pairs

Hamsi kuşu joins butterflied anchovies around a fresh herb filling, then coats them in cornmeal and fries them until crisp. The name means “anchovy bird,” a beloved Black Sea preparation.

Serves 4 | Prep 35 minutes | Cook 15 minutes

INGREDIENTS

• 800 g fresh anchovies, cleaned, boned, and butterflied

• 1 small onion, very finely chopped

• ½ bunch parsley, finely chopped

• ¼ bunch dill, finely chopped

• ½ tsp black pepper

• Salt

• 100 g fine cornmeal

• Neutral oil for shallow-frying

• Lemon wedges

METHOD

1. Pat the anchovies very dry. Mix the onion, parsley, dill, pepper, and a pinch of salt.

2. Lay one anchovy skin-side down. Add a teaspoon of filling, then cover with a second anchovy skin-side up. Press the edges gently so the pair holds together.

3. Coat each pair lightly in cornmeal, shaking away excess.

4. Heat a thin layer of oil in a frying pan. Fry in batches for 2–3 minutes per side until crisp and golden. Drain briefly and serve immediately with lemon.

AUTHENTICITY NOTE

This Black Sea specialty is especially associated with Rize and Trabzon. The filling should be light so the anchovy remains the main flavor; fine cornmeal gives the characteristic regional crust.