Crispy Pan-Fried Anchovies with Greens — Hamsi Tava
Black Sea cornmeal-coated fresh anchovies fried until crisp and golden, served piled in a skillet with rocket, lemon wedges, sumac onion, and warm lavash for tearing alongside.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat anchovies dry on paper towels. Slice red onion thinly, toss with sumac, parsley, and a squeeze of lemon. Whisk cornmeal, salt, and pepper in a wide bowl. Halve both lemons for serving. Warm lavash briefly.
Fry
Heat 240ml oil in a large cast-iron skillet over medium-high heat for 3 minutes until shimmering. Working in two batches to avoid crowding, dredge anchovies in cornmeal, shake off excess, and lay in a single layer. Fry 90 seconds per side over medium-high until deeply golden and crisp. Transfer to a plate and repeat with remaining anchovies.
Grill
Wipe the hot pan clean. Warm lavash on the dry pan over high heat, 20 seconds per side per piece, until pliable with light char marks at edges.
Plate
Pile crisp anchovies in the warm skillet, scatter baby arugula over top, pile sumac onion at edge, drizzle extra-virgin olive oil, lay lavash alongside, and serve with lemon halves.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.