Description
Anchovies butterflied and deboned, coated in coarse cornmeal, arranged in a circle in a pan, and pan-fried until crispy.
Restaurants serving Hamsi Tava
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Anchovies
- Cornmeal
- Salt
- Oil
Instructions
- Remove heads, innards, and central bones of fresh anchovies, butterflying them flat. Wash, pat dry, and salt. Coat both sides thoroughly in coarse cornmeal. Heat a generous amount of oil in a large pan. Arrange the anchovies tightly in a circle, tails pointing towards the center. When the bottom is crispy, use the pan lid to flip the entire circle and pan-fry the other side.
Learn more Spice, substitutes, tips
Key spices
Nutty aroma of cornmeal
Substitutes at Japanese supermarkets
Small horse mackerel, Corn grits
Pairing
Dry White Wine
Trivia
[Trend] The people of the Black Sea coast love 'hamsi' so much they even put it in sweets and bread. An enthusiastic seafood dish that is most delicious in winter when fatty.
Eating tips & etiquette
[Unique Eating] Squeeze plenty of lemon over it while hot, and eat it with your fingers alongside an arugula and red onion salad!
Allergen
Seafood