These Crispy Fried Anchovies, known as Hamsi Tava in Turkish, are a popular dish, along Turkey’s Black Sea coast. Crispy, flavorful, and easy to make, they are a staple in our house, especially during anchovy season. I lightly coat fresh hamsi (anchovies) in cornmeal, pan-fry until golden, and serve with lemon and fresh greens. The result is a perfectly crisp exterior with a tender, flavorful inside.
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Hamsi Tava is easy to prepare with just a few ingredients. It is affordable and perfect for anyone who enjoys fresh seafood without complicated steps. It’s great to serve as part of a family meal, alongside fresh salads, crusty bread, and a squeeze of lemon. If you enjoy fish with a crispy finish, these crispy fried anchovies are worth making at home.
Anchovies in Turkish Cuisine
Anchovies are a big part of Turkish cooking, especially in the Black Sea region. Every year, as late autumn turns to winter, markets fill with fresh hamsi, and families start preparing their favorite dishes. This little fish finds its way onto tables in many forms—grilled, baked, stewed, or mixed into rice—but pan-frying or deep-frying are the most popular ways to enjoy it.
More than just delicious, anchovies are packed with omega-3s, protein, and important nutrients that help keep the body strong and energized.
How to Clean Fresh Anchovies
If you’ve bought fresh hamsi and couldn’t get them cleaned by your fishmonger, the process is actually quite simple.
Gently squeeze the head of the anchovy and pull it downward to remove it. Insert your finger where the head was and run it along the body toward the tail, removing the insides. Once the main cavity is cleared, press lightly with your finger and slide it from the body to the tail again to remove any remaining blood.
If you want to remove the bone, gently pull the central bone from the body toward the tail until it separates from the fish. If you coat the anchovies in cornmeal or flour before removing the bone, it will be easier to do so. Otherwise, with fresh anchovies, some of the meat may stick to the bone as you remove it.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Fresh anchovies (hamsi) - This dish is made with fresh anchovies, which can be found at fish markets. Tinned or jarred anchovies won’t work for Hamsi Tava - Crispy Fried Anchovies. The fish should be cleaned and gutted, with the heads removed. The tiny bones can be left in since they crisp up beautifully when fried, but they can also be removed if preferred.
- Cornmeal - It’s a type of coarse flour made from dried corn and is a common staple food available in coarse, medium, and fine textures. This hamsi recipe calls for medium-coarse cornmeal, which can be found in most large supermarkets or online retailers like Amazon. You can use plain flour if you can't find cornmeal.
- Salt and black pepper - Simple seasoning to enhance the flavor of fresh anchovies and add a slight spiciness.
- Sunflower oil - You can also use vegetable oil or rapeseed oil for frying hamsi.
How to Make Hamsi Tava - Crispy Fried Anchovies
Making Hamsi Tava - Crispy Fried Anchovies is very easy, and straightforward. However, to achieve the best results you need to follow a few simple steps:
Remove the heads and clean the insides of anchovies if they haven’t been prepped already. You can read detailed instructions above under the section " How to Clean Fresh Anchovies".
Rinse them under cold water and let them drain on a colander for a few minutes.
In a shallow dish, mix the cornmeal, salt, and black pepper. Lightly coat each fish, shaking off any excess. The goal is a thin, even layer that crisps up perfectly when fried.
Heat the oil in a large frying pan over medium-high heat. Once the oil is hot, arrange the anchovies in a circular pattern, making sure they are tightly touching each other.
Fry for about 3-4 minutes on one side, then carefully flip using a lid or another pan, and cook for another 3 minutes until golden brown and crispy.
Transfer the fried anchovies to a plate lined with paper towels to absorb excess oil. Serve immediately with crusty bread, lemon wedges and fresh greens.
Recipe Tips From the Chef
- Use the freshest fish available – Fresh anchovies have a firm texture, bright eyes, and mild scent. Avoid any with a strong fishy smell.
- Drain well before coating – Removing excess moisture helps the cornmeal stick better and results in an even, crispy crust.
- Do not overcrowd the pan – Arrange the fish close together to keep them in place, but without overlapping, to ensure even cooking and a golden finish.
- Use the right oil – Sunflower oil is commonly used, but you can use any oil that is good for frying.
How to Serve Hamsi Tava
Hamsi Tava pairs well with a variety of side dishes including;
Shepherd’s Salad (Çoban Salatası) – A fresh mix of tomatoes, cucumbers, onions, and parsley.
Pickled Cucumber - Salatalik Tursusu – Adds a tangy contrast to the crispy fish.
Cornbread (Mısır Ekmeği) – A regional specialty that complements the dish beautifully. You can also enjoy Hamsi Tava with a few slices of crusty bread.
Alternative Cooking Methods
While pan-frying is the traditional method, there are other ways to prepare Hamsi Tava that are just as delicious.
Baked Hamsi Tava
If you want a lighter version, preheat the oven to 400°F (200°C). Place the cornmeal-coated anchovies on a lined baking sheet, drizzle with a little oil, and bake for 15-18 minutes until crispy.
Air-Fried Hamsi Tava
You can use an air fryer to reduce the amount of oil while still achieving a crispy texture. Arrange the coated anchovies in a single layer and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
How to Store and Reheat Leftovers
If there are any leftovers, they can be stored and reheated for another meal.
Refrigeration – Store in an airtight container for up to two days.
Reheating in the oven – Warm at 350°F (175°C) for about 10 minutes.
Avoid microwaving – It can make the fish soft instead of crisp.
Recipe FAQs
Regular flour can work, though cornmeal gives the best texture.
Make sure the oil is hot before adding the fish and avoid moving them too soon.
Yes, but they should be fully thawed and dried before coating with cornmeal.
Related Recipes
For more delicious and healthy fish recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these delicious Hamsi Tava - Crispy Fried Anchovies as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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Hamsi Tava - Crispy Fried Anchovies
Equipment
Ingredients
- 500 g fresh anchovies (hamsi) (cleaned and gutted, with heads removed)
- 1 cup cornmeal
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup vegetable, rapeseed or sunflower oil for frying
- lemon wedges (for serving)
Instructions
- Remove the heads and clean the insides of anchovies if they haven’t been prepped already.
- Rinse them under cold water and let them drain on a colander for a few minutes.
- In a shallow dish, mix the cornmeal, salt, and black pepper. Lightly coat each fish, shaking off any excess. The goal is a thin, even layer that crisps up perfectly when fried.
- Heat the oil in a large frying pan over medium-high heat. Once the oil is hot, arrange the anchovies in a circular pattern, making sure they are tightly touching each other.
- Fry for about 3-4 minutes on one side, then carefully flip using a lid or another pan, and cook for another 3 minutes until golden brown and crispy.
- Transfer the fried anchovies to a plate lined with paper towels to absorb excess oil. Serve immediately with crusty bread, lemon wedges and fresh greens.
Notes
- Use the freshest fish available – Fresh anchovies have a firm texture, bright eyes, and mild scent. Avoid any with a strong fishy smell.<
- Drain well before coating – Removing excess moisture helps the cornmeal stick better and results in an even, crispy crust.
- Do not overcrowd the pan – Arrange the fish close together to keep them in place, but without overlapping, to ensure even cooking and a golden finish.
- Use the right oil – Sunflower oil is commonly used, but you can use any oil that is good for frying.
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