Hamsi Tava

Name: Hamsi Tava
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 kg Anchovy, fresh, cleaned (heads and guts removed); hamsi; 200g Cornmeal, fine, for coating; mısır unu; 1 1/2 tsp Salt; 1/2 tsp Pepper (Black), freshly ground; 100ml Sunflower Oil, for frying; 2 Lemons, cut into wedges; 1 small Red Onion, thinly sliced; 1/2 bunch of Flat-Leaf Parsley, chopped; 1 tsp Sumac; 1 pinch of Salt, for the onion-parsley salad

Hamsi Tava is a beloved Turkish comfort dish of small, crisp-fried anchovies with a golden cornmeal coating and a bright, tangy finish. Lightly seasoned and fried until crunchy, it’s served with zesty lemon, raw red onion and parsley tossed with sumac for a fresh, balanced bite. Simple ingredients deliver bold flavor and satisfying texture—perfect as an appetizer or with crusty bread.

Hamsi Tava is a beloved Turkish comfort dish of small, crisp-fried anchovies with a golden cornmeal coating and a bright, tangy fi... Show more

Traditional Turkish Recipe

Health Grade

S+ · Outstanding

Time

45 min

Price

3,74 €

Calories

472 kcal

low calorie

healthy

nutritious

easy

Method

Dry the fish

Give the Anchovies a quick rinse if needed, then spread them out and pat them very dry with paper towels. Dry fish fry up crisp instead of steaming.

Season and coat

Set the fish in a bowl and sprinkle with Salt and Black Pepper. Toss gently so they're evenly seasoned, then spread the Cornmeal in a shallow dish and coat the fish in a thin, even layer on both sides. Shake off any excess so the crust stays light and crisp.

Slice the salad

Thinly slice the Red Onion and roughly chop the Flat-Leaf Parsley. Cut the Lemon into wedges for serving.

Toss the salad

Toss the sliced onion and parsley with Sumac and a small pinch of salt until the onion looks lightly pink and glossy. Set it aside while you fry the fish so the flavors can soften and mingle.

Heat the oil

Heat the Sunflower Oil in a large skillet over medium heat until it shimmers. The oil should be hot enough that the fish sizzles the moment it touches the pan.

Fry the anchovies

Lay the coated fish in a single layer and fry until the bottoms are deep golden and crisp, about 2–3 minutes; flip carefully and cook the other side for 1–2 minutes more. Repeat with the remaining fish, adding a little more oil only if the skillet looks dry.

Serve immediately

Transfer the fish to a serving plate, pile on the onion-parsley salad, and set the lemon wedges alongside. Serve the Hamsi Tava right away while the crust is still crunchy.