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Hamsi Tava

Serves 4 to 6 Entree seafood, Fish

Hamsi Tava

Hamsi Tava comes from the Black Sea region of Turkey, where anchovies are a staple of the local diet. The dish is particularly popular during the anchovy season, which runs from late autumn to early spring. In Turkish homes, it is a cherished meal, often prepared on weekends when families gather around the table to enjoy this simple yet satisfying dish.

The taste of Hamsi Tava is a balance of briny anchovies, lightly crisped with a cornmeal coating, and a hint of lemon to brighten each bite. The anchovies are fried until golden, their savory aroma filling the kitchen. It's a dish that demands to be shared, with everyone reaching in to savor the crispy, salty morsels fresh from the pan.

Ingredients

  • 800 gfresh anchovies
  • 100 gcornmeal
  • for fryingoil
  • lemon — to serve
  • to tastefine sea salt

Method

  1. Start by cleaning the 800 g of fresh anchovies. Remove the heads and guts by pinching just behind the gills and pulling gently. Rinse the fish under cold water to remove any remaining scales or debris. Pat them dry thoroughly with paper towels to ensure they will crisp up nicely when fried.
  2. In a shallow dish, spread out 100 g of cornmeal. Dredge each anchovy in the cornmeal, making sure they are evenly coated. This will create a crispy crust when fried, which is essential for the texture of Hamsi Tava.
  3. Select a large, heavy-bottomed frying pan and pour in enough oil for frying to generously cover the bottom, about 1 cm deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. The shimmering is a sign that the oil has reached the right temperature to crisp the fish without absorbing too much oil.
  4. Carefully place the cornmeal-coated anchovies into the hot oil in a single layer, making sure not to overcrowd the pan. Fry the anchovies for about 2-3 minutes on each side, or until they turn a golden brown and the flesh is just opaque. The fish should be crispy on the outside and tender on the inside.
  5. Once the anchovies are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil. This step ensures that the fish remains crispy and not greasy.
  6. Season the fried anchovies with fine sea salt to taste while they are still hot. The heat helps the salt adhere better to the fish, enhancing their flavor.
  7. Serve the Hamsi Tava immediately with lemon wedges on the side. The acidity of the lemon will complement the richness of the fried fish, making it a perfect dish for sharing around the table.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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