The Black Sea's Signature Fish
Hamsi Tava is one of the most characteristic dishes of the Black Sea coast and Samsun's cuisine. Fresh anchovies are cleaned, coated in cornmeal, and fried in butter or hazelnut oil. Arranging the fish in a circle on the plate, heads meeting in the center, is the dish's best-known presentation.
A Seasonal Delicacy
Anchovies are especially abundant on the Black Sea in autumn and winter, when they become an essential ingredient in Samsun both as a main course and as part of meze spreads. Coating them in cornmeal before frying keeps the outside crisp while the inside stays tender.
How It's Served
Hamsi tava is usually served with grilled or fresh onion rings, arugula, radish, and lemon wedges. One of the simplest yet most beloved dishes of Black Sea cuisine, it is a fixture on the menus of Samsun's fish restaurants.
Fried Anchovies (Hamsi Tava) at Home
Ingredients
- Fresh anchovies
- Cornmeal
- Salt
- Butter or hazelnut oil
- Lemon
- 1
Clean, wash, and drain the anchovies.
- 2
Salt the fish and coat them in cornmeal.
- 3
Fry in hot oil until golden on both sides.
- 4
Serve hot with onion, arugula, and lemon wedges.