A Black Sea classic in which fresh anchovies are coated in corn flour and fried until crispy. Crisp outside and tender inside, this fish comes to the table with lemon and greens; it works as both a meze and a main dish.
Rinse the cleaned anchovies and dry them thoroughly with paper towels; removing all moisture completely is essential for crispness.
Mix the corn flour with salt and black pepper, coat the anchovies thoroughly in this mixture and shake off the excess flour.
Heat the oil thoroughly in a pan and fry the anchovies in batches until crisp and golden. Careful: Do not add the fish before the oil is hot enough, or it will absorb oil.
Transfer the fried anchovies to a plate lined with paper towels to drain excess oil, and serve hot with lemon slices.
Important: Pat the anchovies thoroughly dry with paper towels before coating them in flour; damp fish will splatter oil and won't turn out crispy. Heat the oil thoroughly — lukewarm oil will make the fish absorb oil and turn out soggy. Contains fish.
If you press the anchovies together in a fan shape and fry them in groups, it looks more impressive and you avoid the hassle of turning them one by one.
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