1-First Step: Prepare the anchovies Rinse the cleaned and gutted fresh anchovies under cold water if needed, then pat them dry very well with paper towels. This matters because too much moisture can make the cornmeal coating fall off and cause splattering in the oil. Dry fish also fries more evenly and turns crisp instead of soft. Place the anchovies in a wide bowl. Sprinkle them with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently so the seasoning coats the fish without breaking them apart. If the anchovies are very small, use your hands carefully so they stay intact.

2-Second Step: Coat the fish in cornmeal Pour 1 cup cornmeal into a shallow dish or tray. Working with a few anchovies at a time, lightly coat each one in cornmeal until covered on both sides. Shake off any extra so the crust stays thin and crisp, not heavy. A thin coating works best for this crispy fried anchovies recipe. Set the coated fish aside in a single layer. If you are cooking for a crowd, you can coat all of them before you begin frying. Just keep them dry and uncovered so the coating stays firm.

3-Third Step: Heat the oil Choose a wide skillet or frying pan with enough room for the fish to sit in one layer. Add about 1/4 cup vegetable oil plus enough rapeseed oil or sunflower oil for frying to cover the base of the pan with about 1/2 inch of oil. Heat over medium-high until the oil shimmers. If you have a thermometer, aim for about 350°F to 375°F. Do not let the oil smoke. If it gets too hot, the cornmeal may burn before the fish cooks through. If it is too cool, the coating can turn greasy instead of crisp. A small test piece can help you check the temperature before adding the full batch.

4-Fourth Step: Fry in batches Lay the anchovies in the pan in a single layer, skin side down if they are opened flat. Do not overcrowd the pan. Frying in batches helps the oil stay hot and gives you better color and texture. Let the fish cook without moving it for the first 1 to 2 minutes so the crust can form. Cook for about 2 to 3 minutes per side, depending on the size of the anchovies. Smaller fish may need less time. Flip carefully with a thin spatula and cook the other side until golden brown and crisp. The total cooking time per batch is usually about 4 to 6 minutes.

5-Fifth Step: Drain and check doneness Lift the fried anchovies out of the oil and place them on a plate lined with paper towels. This helps soak up extra oil and keeps the crust crisp. If needed, season lightly with a tiny pinch of salt while the fish is still hot. Check that the fish is cooked through and flakes easily. Anchovies are small, so they cook fast. Overcooking can make them dry, so keep a close eye on the pan. While one batch rests, fry the next batch the same way.

6-Final Step: Serve hot with lemon wedges Arrange the Hamsi Tava on a serving plate while still warm. Add lemon wedges on the side and serve right away. The lemon is not just garnish. It brightens the flavor and balances the fried coating beautifully.