Turkish Hamsi Tava Cornmeal Fish

Ingredients

• 12 oz sardine or anchovy fillets
• 1/2 cup cornmeal
• 2 cups peppery greens
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Pat the fish fillets completely dry with paper towels. Any surface moisture stops the cornmeal from sticking and makes the coating slide off in the pan.
2. Season the cornmeal with the cumin, 1/2 teaspoon salt, and black pepper in a shallow dish.
3. Press each fillet into the seasoned cornmeal on both sides, then shake off the excess so only a thin, even coating remains. Set them on a rack for 5 minutes so the coating sets.
4. Heat the oil or butter in a wide skillet over medium-high heat until it shimmers. Test with a pinch of cornmeal: it should sizzle steadily on contact.
5. Lay the fillets in the pan skin side down without crowding, working in two batches if needed, and cook for 2 to 3 minutes without moving them.
6. Turn once and cook for 1 to 2 minutes more, until the crust is golden and the flesh is opaque and flakes easily at 145F (63C). These are thin fillets and overcook in seconds.
7. Drain on a rack rather than paper so the crust stays crisp, and salt lightly while hot.
8. Toss the peppery greens with the onion, garlic, a squeeze of lemon, and a drizzle of oil, and serve alongside the hot fish with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.