Main course

Hamsi Tava

A dish that coats Black Sea anchovies thinly in cornmeal and flour, packs them tightly in a skillet, and fries both sides until crisp.

What you’ll need

• fresh anchovies: 1200 g
• cornmeal: 220 g
• wheat flour: 80 g
• vegetable oil: 500 ml
• lemon: 2 pcs
• salt: 13 g

How to make it

1. Remove the anchovy heads and innards and open the bellies while leaving the fillets attached. Rinse briefly in cold water and dry extremely well.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.