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Cleaning Fish
Crispy Fried Anchovies (Hamsi Tava)
The ultimate Black Sea classic. Fresh anchovies lightly coated in seasoned cornmeal, pan-fried to golden, crispy perfection, and traditionally served in a circular wheel pattern.
Prep Time
10 mins
Difficulty
Easy
Cook Time
10 mins
Ingredients
Preparation
• 1 kg (2.2 lbs) fresh anchovies (hamsi), cleaned and gutted
• 1 cup yellow cornmeal (medium-coarse for extra crisp)
• 1.5 teaspoons sea salt
• 1/4 teaspoon black pepper
• 1/4 cup sunflower or vegetable oil (for pan-frying)
• Lemon wedges, red onion slices, and fresh arugula (for serving)
Clean & Drain: Rinse the gutted, headless anchovies under cold running water. Drain thoroughly in a colander, then pat dry with paper towels to ensure the cornmeal sticks perfectly.
Season & Coat: In a shallow bowl, whisk the cornmeal, salt, and black pepper. Toss the drained anchovies in the mixture, ensuring they are evenly coated, then gently shake off any excess.
The Famous Wheel: Drizzle 1 tablespoon of oil into your skillet. Arrange the anchovies tightly in a circular "wheel" pattern, tails pointing inward toward the center.
Fry & Flip: Cook over medium-high heat for 3-4 minutes. Place a flat plate over the skillet, carefully flip the pan, add another drizzle of oil to the skillet, and slide the fish wheel back in to fry for another 3 minutes until beautifully golden.