Hamsi, the European anchovy associated especially with Türkiye's Black Sea coast, appears in many regional dishes. GoTürkiye lists Hamsi Tava alongside anchovy pilaf and stuffed anchovies as characteristic Black Sea foods, while the Ministry of Culture and Tourism notes that fried anchovies are prepared throughout the country. Regional records also show variation: an Ordu version uses cornmeal, whereas a Düzce version combines cornmeal with wheat flour. This recipe follows the cornmeal-only style and serves the fish with lemon and a simple sumac onion salad.
Hamsi Tava — Recipe Card
Black Sea-style pan-fried anchovies with a crisp cornmeal coating
Makes 4 servings · Two 28 cm (11-inch) pan rounds; 4 main-course servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Hamsi Tava
Clean and drain the anchovies
Remove the heads, entrails and central backbones if your fishmonger has not done so. Rinse the anchovies briefly under cold running water, place them in a colander and leave for 15 minutes. Spread them on clean kitchen towels and pat thoroughly dry.
Make the onion salad
Toss the sliced red onion with the parsley, sumac and 1/4 teaspoon of the salt. Squeeze and release the onion gently with your fingertips for 20–30 seconds to soften it slightly. Set aside while the fish cook.
Season and coat
Sprinkle the anchovies with the remaining 1 1/4 teaspoons salt. Put the cornmeal in a wide tray, add the fish in batches and turn until both sides are lightly coated. Lift each batch and shake off every loose clump before it reaches the pan.
Arrange the first batch
Set a 28 cm (11-inch) nonstick or well-seasoned skillet over medium-high heat. Add 1 1/2 tablespoons oil and swirl to coat. Arrange half the anchovies tightly in one layer, with the tails pointing toward the center like sun rays. Fill small gaps without overlapping the fish heavily.
Brown the first side
Cook without moving the fish for 4–5 minutes. The underside should be crisp and deep golden, and the fish should look nearly opaque at the thickest point. Reduce the heat slightly if the cornmeal darkens before the flesh cooks.
Turn and finish
Slide the pan off the heat. Cover it with a flat lid or plate wider than the skillet, hold both firmly with dry oven mitts and invert in one controlled motion. Add another 1 1/2 tablespoons oil to the skillet, then slide the anchovy round back in with the uncooked side down. Cook for 3–4 minutes, until crisp and the fish reach 63°C (145°F), or are opaque and separate easily.
Cook the second batch and serve
Transfer the first round to a platter. Wipe out any scorched meal, then repeat the arranging, frying and turning with the remaining anchovies and oil. Serve immediately with the sumac onion salad and lemon wedges.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-fried-anchovies-hamsi-tava. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Choose the right anchovies
Use fresh or fully thawed raw small anchovies, not salty canned anchovy fillets. Ask the fishmonger to clean and butterfly them if available; thawed fish must be drained and dried especially well.
Regional flour variations
The Ordu record coats hamsi with cornmeal, while the Düzce record mixes cornmeal with wheat flour. This recipe uses fine cornmeal only. For the Düzce-style variation, replace 30 g (1/4 cup) of the cornmeal with 30 g (1/4 cup) all-purpose flour.
A simpler way to turn
If inverting a full pan feels unsafe, cook the fish in smaller loose batches and turn them individually with two thin spatulas or tongs. The fish will taste the same, but the round presentation will be less defined.
Dietary and heat notes
Contains fish. The base recipe has no added chili and uses no wheat, but cornmeal and shared frying equipment can carry gluten cross-contact; use certified gluten-free cornmeal and uncontaminated equipment if this matters. The Düzce-style variation contains wheat.
How to store and reheat Hamsi Tava
Hamsi Tava is crispest immediately after frying. Refrigerate leftovers in a shallow covered container within 2 hours and use within 3 days. Reheat in a single layer in a 200°C (400°F) oven or air fryer for 5–7 minutes, until the center reaches 74°C (165°F). Microwaving softens the coating. Freezing cooked anchovies is possible but not recommended for the best texture.
Hamsi Tava: questions and answers
Can I make Hamsi Tava with frozen anchovies?
Yes, if they are raw and unsalted. Thaw them overnight in the refrigerator, drain them in a colander and pat them very dry before seasoning and coating.
Can I use canned anchovies?
No. Canned anchovy fillets are cured, salty and already cooked or preserved; they do not have the size, moisture or texture needed for this dish.
Why did the cornmeal coating fall off?
The fish may have been wet, coated too heavily or moved before the first side became crisp. Dry well, shake off excess meal and leave the arranged fish undisturbed for the first 4 minutes.
Do I have to flip the whole pan at once?
No. The plate flip creates the classic round presentation, but smaller batches can be turned one fish at a time with thin spatulas or tongs.
