Entree: Turkey – Black Sea Turkey – Hamsi Tava (Pan-fried Black Sea anchovies coated in cornmeal and crisped in butter and oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 20 min

Ingredients

- 1.5 lb (700 g) fresh anchovies, cleaned and trimmed (about 30–40 small fish)
- 1 cup (120 g) fine cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) red pepper flakes (optional)
- 4 tbsp (60 g) unsalted butter
- 3 tbsp (45 ml) olive oil
- 1 small onion, thinly sliced
- 2 tbsp (8 g) chopped fresh parsley
- 1 lemon, cut into wedges, for serving

Instructions

1. Rinse and pat the anchovies very dry. Season lightly with half the salt and half the pepper.
2. In a shallow bowl combine the cornmeal, flour, remaining salt, pepper, and red pepper flakes if using.
3. Heat a large heavy skillet over medium heat and add the butter and olive oil, letting the butter melt and begin to foam but not burn.
4. Dredge the anchovies lightly in the cornmeal mixture, shaking off excess, and arrange a single layer in the hot pan; use two batches if needed to avoid crowding. Tuck a few onion slices under and between fish for flavor.
5. Fry without moving for 2–3 minutes until the underside is golden, then carefully turn and cook another 1–2 minutes until crisp and cooked through. Adjust heat to avoid burning.
6. Transfer to a warm platter, sprinkle with chopped parsley, and serve immediately with lemon wedges.