There’s no Romanian seaside holiday without the unmistakable smell of freshly fried hamsii drifting through the salty air. Walk along the promenade in Eforie Nord or Mangalia, where I used to go in holiday, and you’ll see beachgoers queuing for cardboard trays of sizzling hot anchovies still crackling from the fryer, sprinkled with coarse salt and splashed with lemon juice. They’re best enjoyed on a bench by the sea, with a cold beer in hand.
This Romanian fried anchovies recipe is my nostalgic attempt to bring that seaside moment home. While the street vendors often fry the anchovies whole —bones, heads and all — this homemade version takes it up a notch by cleaning and filleting the fish first. It makes for a more refined dish that still delivers all the satisfying crunch and seaside flavour you crave.
Ingredients for the Romanian Hamsii Recipe
To make this delicious and traditional snack, you’ll need about 500 grams of anchovies. You can buy them fresh or frozen. Here in the UK I am unable to buy fresh ones, but the Romanian shops supply plenty of frozen bags of hamsii.
You’ll also need 6 to 7 tablespoons each of cornmeal (mălai) and flour; these two mixed together create the iconic crispy, golden crust. Don’t forget salt to taste, and plenty of oil for frying, either vegetable oil or sunflower oil works well here. The final touch? Fresh lemon wedges, mujdei (Romanian garlic sauce), and polenta as sides, plus a chilled beer if you’re looking to recreate the full holiday experience.
How to Make Romanian Fried Anchovies
Start by cleaning the fish. Don’t be intimidated, anchovies are very easy to prepare. Simply pinch the head, pull it gently away, and the spine will come out with it, leaving you with a clean fillet. Discard the bones and rinse the fish fillets under cold water. Pat them dry thoroughly with paper towels, to help them crisp up beautifully in the pan.
Once dried, salt the fish and let them sit for about 30 minutes to absorb the seasoning. This step is optional if you’re short on time, but recommended for deeper flavour.
Meanwhile, heat up plenty of oil in a deep pan, enough for shallow frying. In a wide plate, combine the cornmeal and flour. This will be your coating.
Dredge each fish fillet through the flour and cornmeal mixture, ensuring they’re evenly coated. Then, working in batches (to avoid crowding the pan), carefully drop the fish into the hot oil. If the oil is at the right temperature, the fish will begin to sizzle immediately.
Fry the anchovies for 4–5 minutes, until golden and crisp. You don’t need to flip them if there’s enough oil to submerge the fillets. Once cooked, remove them with a slotted spoon and place them on a paper towel to drain excess oil.
Serve the fried anchovies hot, with lemon squeezed on top, garlic sauce, and a side of polenta. And of course, don’t forget the cold beer!
Notes and Tips:
- Cleaning anchovies is easier than you think. Once you get the hang of it, you’ll breeze through the bowl in no time.
- Don’t overcrowd the pan. It lowers the oil temperature and results in soggy fish.
- Let the fish rest with salt for 30 minutes if you want a more intense flavour, but you can skip this step if you’re pressed for time.
- Use a mix of fine cornmeal and flour to achieve that authentic Romanian street-fried crunch.
- These anchovies are best enjoyed immediately after frying, while still hot and crisp.
Romanian Fried Anchovies Recipe – Hamsii Prajite
Ingredients
- 500 gr anchovies hamsii
- 6-7 tbsp malai cornmeal
- 6-7 tbsp flour
- vegetable oil for frying
- salt to season
Instructions
- Start by cleaning the fish. This is a very easy process. Just rip the head off and then pull the spine – which should come out very easily, leaving just the fillet of the fish.
- Wash the filets of fish and pat them dry with kitchen towel.
- Salt the fish and let it absorb it for 30 minutes or so.
- Heat up plenty of oil in a deep pan.
- Mix the cornmeal with the flour in a flat plate.
- Work in batches, so you don’t overcrowd the pan.
- When the oil is hot, take each fish fillet, pass through the cornmeal and flour mixture, and then drop in the pan.
- The fish will be ready in 4-5 minutes. You don’t need to turn it if you have enough oil in the pan.
- Repeat the process until you finish all the fish.
- When ready, take the fish out of the pan and let it rest on a paper towel, to absorb the excess oil.
- Serve hot with lemon squeezed on top, polenta, garlic sauce, and, of course, a glass of cold beer.
FAQ:
Can I use frozen anchovies?
Yes, you can. This is what I used to make this recipe. Just make sure to thaw them completely, pat them very dry, and clean them if they haven’t already been gutted.
What kind of oil should I use for frying?
Sunflower oil is the traditional choice in Romanian cuisine, but any neutral vegetable oil with a high smoke point will work.
Can I eat the bones?
If you skip filleting and fry the anchovies whole (as they often are sold seaside), yes, the bones are small enough to eat. But for a cleaner version, removing the spine is preferred at home.
What can I serve with hamsii?
Serve with lemon wedges, Romanian garlic sauce (mujdei), polenta, a tomato salad, or simply some crusty bread. And don’t forget the beer!
For other traditional Romanian fish recipes, check out my recommendations below:
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