Pan-fried Anchovies
City
Zonguldak
Prep Time
25 min
The anchovy, the silver treasure of the Black Sea, symbolizes the soul of Zonguldak with its smoky aroma spreading through the streets in winter. Rolled in corn flour and cooked golden in a hot pan, anchovies carry the salty breath of the sea when eaten with a squeeze of lemon and rocket.
Ingredients
- 500 g anchovies (cleaned)
- 1 cup corn flour
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- Plenty of sunflower oil for frying
- 2 lemons
- 1 bunch of arugula
Recipe
- 1
Wash the cleaned anchovies with cold water and dry with paper towels.
- 2
Add salt and pepper to the corn flour.
- 3
Coat the anchovies in corn flour.
- 4
Fry both sides in a hot pan with plenty of oil until golden brown.
- 5
Serve with arugula and lemon slices.