Hamsi tava, the Black Sea classic: fresh anchovies dredged in cornmeal and pan-fried until crisp. Served hot with lemony red onion; a high-protein fish dish.
Ingredients
Instructions
- 1
Pinch off the anchovy heads, open the bellies and pull out the backbones; rinse in cold water and drain well.
- 2
Toss the anchovies with half the salt; mix the remaining salt into the cornmeal, dredge the fish well and shake off the excess.
- 3
Slice the red onion into thin rings, toss with the lemon juice and set aside until serving.
- 4
Heat half the sunflower oil in a wide skillet over medium-high heat; arrange half the anchovies in a fan, tails meeting in the center.
- 5
When the underside is golden (3-4 minutes), cover the pan with a plate, flip the anchovies in one go and fry the other side for 2-3 minutes. Cook the second batch the same way with the remaining oil.
- 6
Serve the anchovies hot with the lemony red onion.
Nutrition
Per serving
| Calories | 543 kcal |
|---|---|
| Protein | 43 g |
| Carbs | 22 g |
| Fat | 31 g |
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