1-First Step: Clean and rinse the anchovies Start with 1 kilogram of fresh gutted anchovies. Rinse them under cold water, then place them on a strainer so the excess water can drain away. If your anchovies are not cleaned yet, remove the heads and innards using your thumb. This step matters because dry fish cook better and turn crisp faster.

2-Second Step: Mix the cornmeal coating On a wide plate, combine 200 grams of cornmeal with 1.5 teaspoons of salt. Stir well so the seasoning is spread evenly. Use cornmeal, not corn flour, because cornmeal gives the proper crunchy coating. Corn flour is finer and better for thickening sauces, so it will not give the same fried texture.

3-Third Step: Coat each anchovy Take one anchovy at a time and press it into the cornmeal mixture until fully covered. Make sure each fish is coated well on both sides. A thick, even coat helps the anchovies fry up golden and crisp instead of pale or patchy. Shake off any excess so the pan stays cleaner and the crust does not fall off.

4-Fourth Step: Heat the oil Pour 150 ml of oil into a pan and heat it over medium-high heat. To test the oil, add a pinch of salt. If it sizzles right away, the oil is ready for frying. The heat should be strong enough to crisp the fish quickly, but not so hot that the coating burns before the inside cooks.

5-Fifth Step: Fry in small batches Place the coated anchovies in the pan without overcrowding. Fry them for about 1 minute per side until golden. Anchovies cook very quickly, so do not leave them in the pan too long. If you add too many at once, the oil temperature drops and the fish can turn soft instead of crisp. Working in batches gives you a better anchovy pan fry every time.

6-Sixth Step: Drain the fried fish Use a slotted spatula to move the fried anchovies onto paper towels or a kitchen towel. This helps soak up extra oil and keeps the outside crisp. Let them rest for a minute while you finish the remaining batches. If you want the best texture, serve them soon after frying.

7-Final Step: Serve warm with fresh sides Arrange the hamsi tava on a serving plate with chopped parsley, lemon wedges, and sliced onion. Add 4 slices of bread on the side for a full meal. The lemon brightens the fish, the onion adds sharpness, and the parsley gives a fresh finish. Serve warm for the best flavor and texture.