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Turkish Anchovy

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 323

Ingredients

  • 600 g fresh anchovy
  • 1 cup cornmeal
  • 1 tsp salt
  • 8 tbsp sunflower oil

For serving:

  • Arugula leaves
  • Lemon wedges
  • Red onion sliced

Instructions

  • Clean, wash and drain the anchovies. Mix the cornmeal and salt in a large bowl. Coat the anchovies with cornmeal. Set aside.
  • Pour the 2 tablespoons of sunflower oil into the shallow pan. Place the anchovies closely, with their tails pointing in the direction of the center of the pan, side by side.
  • Cook the anchovies on high heat for 8 minutes. Cover the pan with a flat plate once the first side has turned golden brown, and flip it over while holding the plate. Add 2 tablespoons of sunflower oil to the pan and slide the anchovies back into the pan.
  • After cooking this side for 7 minutes, transfer it to a serving plate.
  • Continue the cooking process until all of the anchovies are cooked. Serve with lemon wedges, sliced red onions, and arugula leaves.

Video

Nutrition

Calories: 323kcal | Carbohydrates: 32g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11834mg | Potassium: 177mg | Fiber: 4g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg