Deep-fried anchovies or sprats

Deep-fried anchovies or sprats

Hamsi tava

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

Hamsi are a particular favourite of the people living in and around Istanbul. This is how they are most often prepared. I usually use sprats, as fresh anchovies can be hard get hold of in the UK. They are slightly more boney than anchovies, as they are bigger, but just as tasty.

Ingredients

Quantity Ingredient
20 fresh anchovies
or 10-12 sprats
60g plain flour
freshly ground black pepper
vegetable oil, for deep-frying
lemon wedges, to serve
salt

Method

  1. Heat the oil for deep-frying until a cube of day-old bread sizzles and browns in 30 seconds. Next, put the flour onto a plate and season it generously. Dredge each fish in the flour, ensuring the whole surface gets a dusting, and gently shake off any excess.
  2. Carefully lower the fish into the oil, in batches. Deep-fry for 2 minutes until lightly golden brown and the fish is cooked through. Remove from the oil with a slotted spoon and drain on paper towels. Keep warm while cooking the remaining fish. Serve piping hot with plenty of lemon wedges to squeeze over the fish.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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