Hamsi Tava Recipe

I love this recipe because it’s a nostalgic nod to my coastal roots, combining the briny flavor of fresh anchovies with the satisfying crunch of cornmeal, which just hits differently when made at home. Plus, there’s something incredibly gratifying about that first bite of crispy, golden perfection with a squeeze of lemon—it’s like a little party in my mouth every single time!

The regional cuisine of the cultures I work with and write about is very important to me. One of my absolutely favorite dishes from that cuisine is Hamsi Tava.

To prepare it, I take 500 grams of fresh, cleaned anchovies and coat them in a cup of cornmeal that’s seasoned with salt and black pepper. I fry them in vegetable oil until they’re golden brown.

Their wonderful richness pairs beautifully with the lemon wedges served alongside them.

Ingredients

Fresh Anchovies (Hamsi):
High in omega-3 fatty acids, supplying heart-healthy benefits.

Cornmeal:
Provides a crunchy texture and acts as a gluten-free carbohydrate source.

Black Pepper:
Provides a gentle spiciness and increases the overall flavor depth.

Vegetable Oil:
Delivers essential oils for frying, yielding a perfectly golden brown exterior.

Lemon:
Imparts a zesty, citrusy brightness to your vitamin C.

Aids in digestion.

Ingredient Quantities

• 500 grams of fresh anchovies (hamsi), cleaned and deboned
• 1 cup of cornmeal (or finely ground corn flour)
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1/2 cup of vegetable oil (for frying)
• 1 lemon, cut into wedges (for serving)

Instructions

1. Wash the anchovies thoroughly in cold water and dry them with paper towels.

2. Combine the cornmeal, salt, and black pepper in a large bowl.

3. Coat the cleaned anchovies totally in the cornmeal mixture.

4. In a large frying pan, heat the vegetable oil over medium-high heat.

5. When the oil is hot, take care to position the coated anchovies in the pan, so that they form a single layer.

6. Cook the anchovies for 2-3 minutes on each side until they turn a golden brown color and become crispy.

7. Using a slotted spoon, transfer the cooked anchovies to a plate lined with paper towels to drain any excess oil.

8. Fry the other anchovies in the same way, adding more oil if necessary.

9. Place the fried anchovies on a serving platter.

10. Right after you take the hamsi from the pan and they are still hot and sizzling, serve them up on plates with some lemon wedges alongside. The hamsi have a tender, slightly custardy interior, and a crispy, crunchy crust. If you want extra credit, include a side of the scallion sauce.

Equipment Needed

1. Large bowl
2. Large frying pan
3. Slotted spoon
4. Plate lined with paper towels
5. Serving platter
6. Paper towels (for drying anchovies)
7. Measuring cups and spoons
8. Tongs (optional, for positioning anchovies in the pan)
9. Knife (for cutting lemon into wedges)

FAQ

• Q: Can I use frozen anchovies for this recipe?Q: Can I use frozen anchovies if fresh ones are not available?
• Q: What type of cornmeal is best for Hamsi Tava?A: For a crispy coating on the anchovies, use finely ground cornmeal or corn flour.
• Q: Is there an alternative to frying the anchovies?Q: Can you bake the cookies in the oven, too? And if so, could you provide the temperature and time needed?
• Q: How do I know when the anchovies are cooked?A: The golden brown and crispy outside of the anchovies should tempt you to start eating them immediately, but don’t be so hasty. Give them a chance to cool a moment so that you can appreciate the flavor and texture of the fish inside—then dive in.
• Q: Can I add spices to the cornmeal coating?A: Certainly! You can enhance the flavor to your preference with spices like paprika, garlic powder, or even cayenne pepper.
• Q: How should I serve Hamsi Tava?Hamsi Tava is typically served hot, with the side freshly cut lemon wedges for accentuating flavor. The dish dovetails perfectly with a crisp salad and a side of bread.

Substitutions and Variations

You can use sardines or smelt in place of fresh anchovies (hamsi).
Use fine semolina or all-purpose flour instead of cornmeal.
Substitute with sunflower oil or olive oil for frying when you use vegetable oil.
If lemon is not available, you can serve with lime wedges or a sprinkle of vinegar.

Pro Tips

1. Ensure the anchovies are completely dry before coating them in the cornmeal mixture. This helps the coating adhere better and results in a crispier texture after frying.

2. Use a fine sieve to evenly sprinkle the cornmeal mixture over the anchovies. This can help create a more even and thinner coating, which can improve crispiness.

3. Pay attention to the oil temperature. Heat the oil to about 350°F (175°C) to achieve the perfect frying temperature. An oil that is too hot can burn the coating, while oil that is too cool may result in soggy anchovies.

4. Avoid overcrowding the pan when frying the anchovies. Fry them in batches if necessary, ensuring there is enough space for hot oil to circulate around each fish for even cooking and crispiness.

5. For an extra burst of flavor, consider adding a pinch of cayenne pepper or paprika to the cornmeal mixture. This will give the anchovies a subtle spicy kick without overpowering their natural taste.