Fish and seafood
A breakfast favorite in Turkey's Black Sea region, these sandwiches combine cornmeal-coated, air-fried anchovies with tomato and onion between slices of rustic bread. Air-frying gives the fish a crisp finish without frying in oil, for a lighter take on the traditional breakfast.
Dip the cleaned anchovies in egg, then toss with the cornmeal, salt and black pepper.
Arrange the anchovies in a single layer in the air-fryer basket and cook at 200°C / 390°F for 12 minutes, until crisp. If you do not have an air fryer, bake in an oven at the same temperature for 12 minutes.
Toast the rustic bread slices in a dry pan for 4 minutes, until lightly browned on both sides.
Arrange the tomato and onion slices on the bread, divide the cooked anchovies between them and sprinkle with parsley to serve.
Arrange the anchovies in a single layer in the air-fryer basket; overlapping fish will steam instead of crisping. If you do not have an air fryer, bake in an oven preheated to 200°C / 390°F for 12 minutes. Contains fish, wheat (gluten from the bread) and egg.
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