Anchovy Bird Recipe

It is one of the first flavors that come to mind when the Black Sea is mentioned. In the anchovy bird recipe, anchovies are completely de-boned and filleted; It is covered two by two with a mixture including parsley, spring onion, onion, corn flour and spices. It becomes flat meatballs. Finely chopped red pepper, chard or different greens can be added to the stuffing, if desired.

After coating it in beaten egg and corn flour, it is fried like a pomegranate in hot olive oil or sunflower oil. It is eaten crispy, accompanied by cornbread, onion salad, arugula and finely chopped radish. It brings the fish taste to the top and becomes one of your first choices.

He should eat it at least once a week.

How to Make Anchovy Bird Recipe?

• Fillet the anchovies after removing the head and bones. Wash it in plenty of water and drain the excess water.
• Finely chop the spring onions. Finely chop the separated parsley leaves. Grate the onion and add it to a deep bowl. Add corn flour, black pepper and salt and mix well.
• Take three of the filleted anchovies in your hands, side by side. A total of 4 anchovies and 1 anchovy bird will be made.
• Add the filling in the middle and place the fourth anchovy in the empty space.
• Close it tightly in your hand and squeeze it gently to take shape.
• Coat the shaped anchovy bird in corn flour and place it on a plate.
• Throw the fish into the sunflower oil heated in a deep pan.
• Cook on both sides until nicely browned.
• Place the cooked anchovy birds on a plate lined with napkins and allow the excess oil to drain.
• Serve hot with parsley and onion salad, if desired. Enjoy your meal!