Hamsi Tava — Black Sea Fried Anchovies

Hamsi tava is a Black Sea classic: fresh anchovies are coated lightly in cornmeal, arranged tightly like sun rays in a pan, and fried until crisp. The fish should stay juicy inside while the cornmeal forms a golden crust.

SERVES 4 | PREP 25 MIN | COOK 15 MIN

INGREDIENTS

• 1 kg fresh hamsi (European anchovies)

• 120 g fine cornmeal

• 1 tsp salt

• 4–5 tbsp neutral oil

• Lemon, red onion, and parsley, to serve

METHOD

1. Remove heads and innards; pull out the backbone if preferred. Rinse quickly and dry very well.

2. Mix cornmeal and salt. Coat the hamsi lightly and shake off excess.

3. Oil a wide nonstick or cast-iron pan. Arrange fish tightly in a single circular layer, tails toward the center.

4. Fry over medium-high heat for 4–5 minutes until the underside is crisp.

5. Cover with a flat plate, invert carefully, slide back into the pan, and crisp the second side.

6. Serve immediately with lemon, sliced onion, and parsley.

BLACK SEA NOTE

Cornmeal—not a thick flour batter—is the characteristic coating. Dry fish and a well-heated pan are the keys to crispness.