This Beloved 'Meze' Recipe Comes From Turkey’s Black Sea Region

Turkish cuisine features some of the freshest seafood in the world. In a country surrounded on three sides with water, it’s no wonder. Fish and seafood have always been an important part of Turkish regional cuisine.

Coastal cities like Istanbul, Izmir and Antalya as well as all the smaller cities, towns and villages that dot the Marmara, Aegean, Mediterranean and Black Sea coastlines. You can enjoy fish and shellfish all the way up the culinary food ladder from delicious Turkish fast food sold by street vendors to the fanciest restaurants serving Turkish fish and ‘meze’ fare.

In the Black Sea region as well as in Istanbul, one of the favorite catches during Turkey’s legal fishing season is the sardine, better known as ‘hamsi’ (HAHM’-see). These tiny fish pack strong flavor and their economical price has made them one of Turkish cuisine’s most popular fish.

Black Sea folk are especially famous for their creativity in cooking ‘hamsi.’ You’ll find everything from ‘hamsi’ and eggs for breakfast, vine leaves stuffed with ‘hamsi,’ even delicious desserts made with this fishiest  of fish.

One of the easiest and best recipes to enjoy freshly caught sardines is to simply fry them in a dusting of cornmeal. These delightful patties are cruchy and tender at the same time and really let the natural flavor of the ‘hamsi’ shine through. Some salt and a squeeze of lemon juice are all you need to enjoy this dish as an appetizer’ or ‘meze,’ or as a main course. The key is how the sardines are cleaned and prepared before frying.