Crispy Fried Anchovies (Hamsi Tava)

Move over, fish and chips! It’s time to discover the ultimate crispy delicacy from the Black Sea: Pan-Fried Anchovies (Hamsi Tava). In Turkey, Hamsi is not just a fish; it’s a culinary obsession. Lightly floured and fried to golden perfection in a circular layout, these tiny, flavourful fish are crunchy on the outside, incredibly juicy on the inside, and perfect for sharing

The secret to getting that authentic, non-greasy crunch lies in using fine yellow cornflour rather than regular white flour. Gently toss your cleaned and seasoned anchovies in cornflour, shaking off any excess. This creates a beautifully thin, crispy coat that locks in all the natural juices of the fish.

Arrange the anchovies in a sunflower pattern covering the entire surface of a flat frying pan with a little vegetable oil. Fry over medium-high heat for about 3–4 minutes until the bottom is golden brown. Now for the fun part: use a flat lid or a large plate to flip the entire 'fish cake' at once and fry the other side! Serve piping hot with plenty of lemon wedges, fresh rocket (arugula), and red onion slices.

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