A favourite on Black Sea breakfast tables, hamsili ekmek is made by coating anchovies in corn flour, air-frying them and layering them into slices of country bread with tomato and onion. The crunch comes without deep-frying, keeping the classic flavour while making for a lighter breakfast.
Dip the cleaned anchovies in egg, then coat them in the corn flour, salt and black pepper.
Arrange the anchovies in a single layer in the air fryer basket and cook at 200°C for 12 minutes, until crisp. If you do not have an air fryer, bake them in an oven at the same temperature for 12 minutes instead.
Toast the country bread slices in a dry pan for 4 minutes, until lightly browned on both sides.
Top the bread slices with tomato and onion, then divide the cooked anchovies among them and finish with parsley before serving.
Arrange the anchovies in a single layer in the air fryer basket; overlapping them will steam them instead of crisping them up. If you do not have an air fryer, bake them in an oven preheated to 200°C for 12 minutes instead. Allergens: contains wheat (gluten, from the bread) and egg.
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