🐟 Hamsi tava (fried anchovies)
Hamsi tava is fresh Black Sea anchovies dusted in flour and pan-fried in a fan shape until crisp and golden. The small fish are eaten almost whole, with a crunchy coating and tender, rich flesh. They are served hot with lemon wedges, raw onion and rocket or a simple salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g fresh anchovies, heads and backbones removed
- 60 g wheat flour
- 4 tbsp oil
- Salt
- Lemon wedges, sliced red onion and rocket to serve
Method
- Rinse the anchovies, drain well and season with salt.
- Toss them in flour and shake off the excess.
- Arrange the fish in a fan, tails to the centre, in a wide oiled pan.
- Fry over medium-high heat 3–4 minutes, flip with a plate and fry 2–3 minutes more until crisp.
- Serve hot with lemon, onion and rocket.
How to make it lighter
- Use a non-stick pan and just a thin film of oil.
- Shake off as much flour as possible for a lighter crust.
- Fill half the plate with rocket and onion salad rather than bread.
History
Hamsi is the signature fish of Turkey's Black Sea coast, where the winter anchovy season is celebrated in folk songs and countless local recipes. Hamsi tava is the most common way to eat them, in homes and fish restaurants from Trabzon to Istanbul.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Hamsi tava (fried anchovies) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →