Turkish Anchovy
User Reviews
4.9
Turkish Anchovy
Description
This recipe features fresh anchovies cleaned, washed, and drained before evenly coating them in a mixture of cornmeal, salt, and black pepper. The cornmeal creates a crunchy crust during frying. The anchovies are arranged tightly in a pan heated with sunflower oil and cooked on high heat to develop a crisp crust over 4-5 minutes per side. The process includes flipping the entire fish batch by covering the pan with a plate and turning it over carefully to cook the other side, adding oil as needed.
The resulting anchovies have a crunchy, golden crust from the cornmeal, contrasting with their tender, moist interior. They are served simply with lemon wedges and fresh arugula leaves that add a peppery freshness, complementing the fried fish.
This dish can be enjoyed as a snack, appetizer, or light meal and highlights the fresh flavor of anchovies by using minimal seasoning and simple frying technique.
Ingredients
- 1 kg anchovies cleaned, washed, and drained, fresh
- 1 cup cornmeal
- 1 tsp salt
- ¼ tsp black pepper
- 6 tbsp sunflower oil
Instructions
- Mix the cornmeal, salt, and pepper in a bowl. Place the drained anchovies in the bowl and coat them on all side with the cornmeal.
- Drizzle a tablespoon of sunflower oil into a pan. Arrange the anchovies in a wheel, placing them side by side tightly with their tails pointing toward the center of the pan.
- Cook the anchovies on high heat for 4-5 minutes. Drizzle in more sunflower oil if needed.
- Once one side is golden brown, cover the pan with a flat plate, hold onto it and turn the pan over. Add a little more sunflower oil to the pan and slide the anchovies back in.
- Once this side has cooked for 4-5 minutes, transfer the anchovies to a serving plate. Repeat the process until all of the anchovies are used up.
- Serve with lemon wedges and arugula leaves.
Notes
User Reviews
Overall Rating
4.9
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