Excellent, very popular Turkish specialty of small fish. I make this great, very simple dish at home often and especially now that they are in season 🙂 These little fishes are mostly prepared for weekend breakfast in Turkish people. If you like fish, definitely give it a try. Don’t let the cleaning discourage you, I have a super easy way to do that too 🙂

Remove the head and guts from the fish, they need to be nice and clean 🙂 You can see exactly how to clean them in the video. There’s a really super quick and very easy way to do it 🙂 Oh and since at our house my husband likes these fish with backbone, I tend to bone 1/2kg and not 1/2kg 🙂 It’s not rocket science, it goes really super fast -see video 🙂

To coat the anchovies, mix up a double seasoned cornflour. Put 3-3pl in plates, add 1kl paprika and 1/2kl salt to one and mix. Add 1/2kl black pepper to the other.

I usually make the side dish before baking the fish, so that it is already on the table, because the fish bakes quickly and it is best to eat it warm 🙂 Don’t waste time. As a side dish, thinly slice a large onion and divide it on 2 plates. Just salt one and season with sumac and lemon on the other plate. Mix well and set aside for now.

Put a little oil in a larger pan and arrange the fish coated in the seasoned flour in the pan, close together. Cover with either a second pan, a blanket, or a plate and let bake for 5-6 minutes. Uncover, turn over and bake uncovered for 5 minutes. You can use an oiled flat blanket or plate to flip them over. For a better idea, see the exact progress in the video 🙂

Serve the baked anchovies with bread or other pastries. Most often they are placed between a bun or Pide bread, a generous side dish of onion and lemon juice. It’s a big treat! Enjoy!

You can find more of my recipes on my blog: cesminazuenal.blogspot.com

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.