Turkish cuisine · Fish & Seafood

Anchovy "Birds"

Boned anchovies folded in pairs into little birds and fried crisp in cornmeal.

Ingredients · for 4 servings

• 800 g anchovies
• 200 g cornmeal
• 1 tsp pepper
• 1 tbsp salt
• 500 ml frying oil
• 2 onions
• 1 bunch parsley
• 1 lemon

Instructions

1. Behead the anchovies, open them lengthwise with your thumb and pull out the backbone with the tail in one motion, leaving a double fillet flap.
2. Rinse the fillets in cold water, pat very thoroughly dry, season with salt and pepper and let sit for 10 min.
3. Lay two fillets back to back with the skin sides facing out and fold the ends in slightly to form the characteristic bird shape.
4. Turn the parcels carefully in cornmeal, pressing firmly so they hold together, and shake off excess flour.
5. Heat the oil to 175 °C and fry the anchovy birds in batches for 3–4 min. until golden brown, turning only once; drain on paper towels.
6. Cut the onions into thin rings, mix with chopped parsley and serve the hot hamsi kuşu with the onion salad and lemon wedges.