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A delicious plate of Black Sea style stuffed fried anchovies (Hamsi Kusu) served with lemon wedges and fresh greens.

Authentic Turkish Hamsi Kuşu (Stuffed Anchovy Birds)

Experience a legendary taste from the Turkish Black Sea coast! Hamsi Kuşu features fresh anchovies stuffed with a gooey cheese and herb filling, coated in crunchy cornmeal, and fried to golden perfection. It’s crispy on the outside, juicy on the inside, and absolutely addictive.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 857
Ingredients Equipment Method Video Notes

Ingredients
  

For the Anchovies
  • 2.2 lbs Fresh anchovies, cleaned and deboned
  • 1 cup Cornmeal (for coating)
  • ½ cup Vegetable oil (for frying)
For the Filling
  • ½ cup Green onions, finely chopped
  • ¼ cup Fresh parsley, finely chopped
  • 1.5 cups Kashar cheese or mozzarella, grated
  • 1 tsp Red pepper flakes
  • 1 tsp Salt

Equipment

  • Small Sharp Knife: Essential for clean deboning.
  • Wide Cast Iron or Non-Stick Frying Pan: For even heat distribution.
  • Paper Towels: To drain excess oil after frying.
  • Shallow Plate: For easy cornmeal coating.

Method
 

  1. Clean the anchovies by removing the heads and innards. Carefully pull out the backbone while keeping the two fillets attached at the back. Wash thoroughly and pat dry with paper towels.
    A close-up view of cleaning fresh anchovies and carefully removing the bones for the stuffed fish recipe.
  2. In a medium bowl, combine the chopped green onions, parsley, grated cheese, red pepper flakes, and salt. Mix well by hand until the ingredients are evenly distributed.
    Internal filling for Hamsi Kusu made with finely chopped green onions, parsley, grated cheese, and spices.
  3. Place 3 to 4 anchovies in the palm of your hand, skin-side down. Take a small portion of the cheese filling, squeeze it slightly to compact it, and place it over the fish.
  4. Place one more anchovy on top to cover the filling. Gently but firmly squeeze the entire bundle in your hand to ensure the fish sticks together and seals the filling inside.
  5. Roll each prepared "Hamsi Kuşu" in cornmeal until fully and evenly coated on all sides.
    Coating the stuffed anchovies thoroughly in yellow cornmeal to ensure a crispy texture after frying.
  6. Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, carefully place the bundles in the pan. Fry until the bottom is crispy and golden brown, then flip carefully.
  7. Once both sides are perfectly golden and crispy, remove from the pan and drain on paper towels. Serve hot with lemon wedges and a fresh seasonal salad.

Video

Notes

Make sure the anchovies are fully cleaned and butterflied (opened flat without the spine). This helps them wrap around the filling neatly and cook evenly when fried.