The recipe of Black Sea Hamsi Tava is simple but the final taste is very fresh, delicious, light and healthy.
The only secret of Black Sea Hamsi Tava taste is the freshness and quality of Hamsi. it deteriorates faster than any other fish. That is why it needs to be cleaned as fast as possible. Cleaned mean headless gutted fish thoroughly rinsed in the running water. It can be done by anybody who needs skills but at many fish markets around Black Sea sellers clean and wash Hamsi for customers.
Frozen cleaned vacuums packed version is often available in retail and can be used out of season but requires slow thawing in the refrigerator for overnight.
The best taste of this dish comes if you use high quality olive oil for frying.
Course – Main course
Preparation time – 10 minutes Cooking time – 10 minutes
1 kg fresh Hamsi
1 cup corn flour
1/4 cup of olive oil
Keep carefully cleaned and washed Hamsi aside. Sprinkle the salt on the fish.
Pour the corn flour over the counter and coat each fish well. Repeat until all the Hamsi are covered. Pour olive oil into a large pan or double-sided pan and heat the oil over medium heat. Fry the fish in it for two minutes until golden brown and transfer to a paper towel to access the olive oil from the fried fish. Cut the lemon into wedges.
Black Sea Hamsi Tava traditionally served warm immediately after cooking with white freshly baked bread and lemon wedges.
Black Sea Hamsi Tava is usually served alone or with a little salad and it goes well with a glass of white wine.
Black Sea Cuisine is simple, tasty and inexpensive.