Small fried anchovy pairs with a thin onion-and-herb filling, lemon and parsley

Last updated: 26 October 2026

Stuffed Anchovy Pairs

Name: Stuffed Anchovy Pairs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Turkish
Ingredients: 1 ½ lb Anchovies (European, cleaned, boneless, butterflied); 1 Onion (small), finely minced and squeezed dry; ¼ cup Chopped parsley, with a little reserved to serve; 2 tbsp Dill (finely chopped); ½ tsp Pepper (black, ground); ½ tsp Table salt; 1 cup (100 g) Cornmeal (fine); Sunflower oil, enough for a 3/16-inch shallow-frying layer, as needed; 1 Lemon, cut into wedges

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Hamsi Kuşu

Pairs of small anchovies enclosing a little onion and herbs, crisped in a light cornmeal coating. This version sandwiches two butterflied anchovies. Hamsi kuşu also has other local shapes and mixtures; the name does not imply one fixed recipe. Use very little filling so each pair stays closed.

Prep: 30 min
Cook: 25 min
Rest: 0
Total: 55 min
Servings: 4

Ingredients

1 ½ lb Anchovies (European, cleaned, boneless, butterflied)
1 Onion (small), finely minced and squeezed dry
¼ cup Chopped parsley, with a little reserved to serve
2 tbsp Dill (finely chopped)
½ tsp Pepper (black, ground)
½ tsp Table salt
1 cup (100 g) Cornmeal (fine)
Sunflower oil, enough for a 3/16-inch shallow-frying layer, as needed
1 Lemon, cut into wedges

Method

Mix the dry minced onion, most of the parsley, dill, black pepper and salt.
Pat fish dry. Lay one butterflied anchovy skin-side down, spread a scant half-teaspoon of filling along the flesh, then cover with another fish flesh-side down. Press gently; reduce filling for small fish.
Coat each closed pair lightly with cornmeal, shaking off the excess.
Heat the oil over medium-high heat. Fry in small batches 2–3 minutes per side, using a wide thin spatula to turn without pulling the pair apart. Lower heat if the coating browns before the fish cooks.
The thickest fish flesh reaches 145°F; check for any remaining bones when serving.
Drain briefly and serve hot with lemon and the reserved parsley. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat cooked leftovers to 165°F.