Today I fulfilled another dream here in Turkey. Buying fresh hamsi, in season (winter), here at a local fish market (balik Pazar), and preparing a plate of this legendary pan-fried delight.
The last (only) time I’ve cooked (assisted actually) hamsi was many years ago in North London – not the same. Has to be experienced right here in hamsi-land.
- 1 kg fresh hamsi
- Sunflower oil Corn flour (misir unu)
- Red pepper (pul biber)
- Fresh parsley bunch
- Fresh lemon
- Crusty bread roll
Wash, clean and fillet the fish with a small sharp filleting knife. Really easy. I also knocked off the head and tail. Dust in cornflour and pan-fry in sunflower oil. Sprinkle with pul biber and fresh parsley. Add salt and squeeze fresh lemons. Goes well with a crusty bread roll (ekmek) and cay. Abs delicious!! Afiyet olsun