A Black Sea classic of fresh anchovies coated in cornmeal and fried until crisp. Golden outside and tender within, they are served with lemon and greens as an appetizer or main course.
Rinse the cleaned anchovies and dry thoroughly with paper towels. Removing all surface moisture is essential for a crisp finish.
Mix the cornmeal with the salt and black pepper. Coat the anchovies thoroughly, then shake off the excess.
Heat the oil well in a pan and fry the anchovies in batches until crisp and golden. Do not add the fish before the oil is hot enough, or it will absorb the oil.
Transfer the fried anchovies to a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges.
Dry the anchovies thoroughly with paper towels before coating them; wet fish will make the oil splatter and will not turn crisp. Heat the oil well: lukewarm oil leaves the fish greasy and soft. Contains fish. Allergens: based on the ingredient list, this dish contains fish. Check packaged product labels for other allergens.
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