Anchovy birds are made by removing the backbone from two anchovies and pressing them together flesh-side in. They resemble a bird with its wings spread when fried, which is how the dish got its name. Since the backbones are removed, you can eat them with a fork without having to pick out bones. Cornmeal keeps the coating crisp and absorbs less oil than wheat flour.
Anchovy Birds — Black Sea-Style Butterflied Anchovies
Anchovy birds are made by removing the backbone from two anchovies and pressing them together flesh-side in. They resemble a bird with its wings spread when fried, which is how the dish got its name. Since the backbones are removed, you can eat them with a fork without having to pick out bones. Cornmeal keeps the coating crisp and absorbs less oil than wheat flour. dadagastro.com
4 servings 50 min + 16 min Medium
Step by Step
How to make it?
1
Remove the backbone
25 min
Bend the anchovy head downward to snap it off from the body; the innards will come away with the head. Insert your thumb into the belly cavity and press along the backbone toward the tail to open the fish. Then hold the backbone near the head and pull it toward the tail in one motion. The fish should open like a book and remain in one piece.
2
Rinse and pat dry
8 min
Rinse the opened anchovies in ice-cold water and drain them in a colander. Pat each one dry with a paper towel. Sprinkle half the salt over both sides.
3
Pair the anchovies
10 min
Press two anchovies together flesh-side in, with their tails pointing in the same direction. You should get about twenty pairs. Press just enough for the flesh to stick; no toothpick is needed.
4
Coat with cornmeal
5 min
Mix the cornmeal with the remaining salt and spread it on a wide plate. Hold each pair with both hands so it stays together, press it into the cornmeal, and shake off the excess.
5
Fry until golden
14 min
Heat the oil in a deep skillet over medium-high heat; a pinch of flour dropped in should sizzle immediately and rise to the surface. Fry the pairs in three batches for 2 minutes per side. Remove them when the coating is golden and firm enough to lift with tongs. Arrange them in a single layer on a paper-towel-lined plate. Serve hot with lemon.
Reminder
Before coating the boned anchovies in flour, leave them uncovered in the refrigerator for 20 minutes. Dry surfaces help the coating adhere and keep the fish from falling apart in the oil.
Nutritional Values · 1 serving
Values are estimates
479 kcalCalories
40 gProtein
19 gCarbohydrate
27 gFat
1.8 gFiber
0.5 gSugar
800 mgSodium
5 gSaturated Fat
Protein 33% Carbohydrate 16% Fat 51%
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Bizim tarafta kuşa benzediği için bu adı veriyorlar, annem hep böyle yapardı. Limonu sofrada sıkmak gerekiyor, tabakta bekletilen hamsi limonun suyuyla yumuşayıp çıtırlığını kaybediyor.
Mısır unu ince olmasın, iri çekilmiş olan çıtırlığı veriyor. Unu bulamadan hemen önce elekten geçirdim, topaklı un hamsiye eşit tutunmuyor ve tavada dökülüyor.
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