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 1 lemon for serving; reserve the other. 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 overcrowding, 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 keep warm.
Grill
Wipe the hot pan clean. Warm each lavash on the dry pan over high heat, 20 seconds per side, until pliable with light char marks at edges.
Plate
Divide crisp anchovies between two warm skillets or plates, scatter baby arugula over top, pile sumac onion at the edge, drizzle extra-virgin olive oil, lay a 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.