Turkish Anchovy (Hamsi)
Serving
Time to be Ready
Difficulty
Cuisine
- 1 poundAnchovies (Hamsi)
- 2 cupCornmeal
- 1 cupFlour
- 1 tspSalt
- Vegetable Oil (for frying)
- Lemon Wedges (for serving)
- 1Clean the anchovies by removing the heads, tails, and guts. Rinse them thoroughly under cold water and pat them dry with paper towels.
- 2In a shallow dish, combine the cornmeal, flour, and salt. Dredge each anchovy in the mixture, coating it evenly on both sides. Shake off any excess coating.
- 3In a large frying pan, heat vegetable oil over medium heat. Add the coated anchovies to the pan in batches, being careful not to overcrowd them. Fry for about 2-3 minutes on each side until they turn golden brown and crispy.
- 4Remove the fried anchovies from the pan and drain them on paper towels to remove excess oil.
- 5Serve the Turkish anchovies hot with lemon wedges on the side. They are traditionally enjoyed with a sprinkle of lemon juice and can be accompanied by a fresh salad or bread.
Turkish Anchovy (Hamsi) is a popular and flavorful dish in Turkish cuisine. These small, silvery fish are a delicacy, known for their rich taste and delicate texture. The traditional preparation of Turkish anchovies involves coating them in a crispy cornmeal and flour mixture, which adds a delightful crunch to each bite.
To make this mouthwatering dish, begin by cleaning the anchovies, removing the heads, tails, and guts. It’s essential to rinse them thoroughly and pat them dry to ensure they fry up crispy. Next, prepare the coating by combining cornmeal, flour, and a pinch of salt in a shallow dish. The anchovies are then dredged in this mixture, ensuring an even and flavorful coating.
When it comes to frying the anchovies, use a large frying pan and heat vegetable oil over medium heat. Working in batches, carefully place the coated anchovies into the pan, making sure not to overcrowd them. Fry each side for a few minutes until they turn golden brown and achieve a satisfying crunch.
The result is a plateful of golden-brown Turkish anchovies that are both visually appealing and delicious. Served with lemon wedges on the side, they provide a tangy and refreshing contrast to the savory fish. The acidity of the lemon juice cuts through the richness of the anchovies, creating a harmonious balance of flavors.
Turkish Anchovy (Hamsi) is a delightful dish that can be enjoyed as a main course or even as an appetizer. It is often served alongside fresh salads or crusty bread, complementing the flavors and enhancing the overall dining experience. Whether you’re a seafood enthusiast or a curious food lover, this recipe is sure to impress with its simplicity and exquisite taste.
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