4.9 from 135 votes
Turkish Anchovy
Turkish Anchovy is a fried fish dish where fresh anchovies are coated in a seasoned cornmeal mixture and pan-fried until golden brown. The coating gives the anchovies a crisp exterior while keeping the inside tender. Cooking in sunflower oil enhances the mild flavor of the fish without overpowering it. The anchovies are arranged carefully in the pan to cook evenly and then flipped to ensure browning on both sides.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
3
servings
Course:
Appetizer, Brunch
Cuisine:
Turkish
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.
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