In this regional Black Sea dish, anchovies coated in cornmeal are fried and served over pasta with a tomato sauce. It is an affordable, filling dinner that brings fish and pasta together.
Season the cleaned anchovies with salt and coat them in cornmeal. Fry in hot oil until golden on both sides, then transfer to paper towels.
Cook the pasta in plenty of salted water for the time stated on the package, then drain.
Sauté the onion and garlic in the butter. Add the grated tomatoes and Turkish red pepper flakes, and simmer over low heat for 10 minutes. Season with salt and black pepper.
Toss the cooked pasta with the sauce, arrange the fried anchovies on top, and serve with chopped parsley.
Before frying, make sure all the bones have been removed from the anchovies; check carefully again when serving to small children. Check the frying oil temperature: overheated oil can burn the outside of the anchovies while leaving the inside raw. Contains wheat (gluten) and fish.
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