Fried Anchovy
Sample Dishes from Turkish Cuisine
Fried Anchovy (Hamsi Tava)
| Ingredients | Measure | Amount |
| Anchovy | - - | 1350 gr |
| Salt | 11/2 tablespoon | 18 gr |
| Oil +absorbed
during frying | 4 1/2 tablespoon | 45 gr |
| Cornflour | 6 tablespoon | 35 gr |
Preparation
Clean anchovies
(remove entrails, heads and ickbones). Rinse and sprinkle with salt. Put in a
colander. Let stand for 15 minutes; drain. Coat well with cornmeal. Heat 1 teaspoon
of oil in skillet. Place anchovies side by side around skillet. Brown
until golden. Turn up, side down using a lid or plate. Slid into
skillet. Brown other side until golden in 1 teaspoon oil. Repeat same with maining
fish. Drain on paper towel. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 326 cal |
| Protein | 33,5 g |
| Fat | 18,7 g |
| Carbohydrates | 4,2 g |
| Calcium | 13 mg |
| Iron | 3,33 mg |
| Phosphorus | 426 mg |
| Zinc | 1 mg |
| Sodium | 1286 mg |
| Vitamin A | 180 iu |
| Thiamine | 0,02 mg |
| Riboflavin | 0,01 mg |
| Niacin | 0,12 mg |
| Vitamin C | 0 mg |
| Cholesterol | 105 mg |
Regional Characteristics:
It is famous Black
Sea Region dish. Howewer it is known and prepared throughout the country. It
is served as a one course dish with lemon wedges and green salads. A dessert
is served afterwards.