Rinse the Anchovies gently and pat them thoroughly dry with paper towels; if whole, remove any remaining scales or bones as desired.
Season the fish lightly on both sides with Salt and freshly ground Black Pepper.
Spread the Cornmeal in a shallow dish and dredge each seasoned anchovy so it’s evenly coated; shake off any excess.
Heat a generous layer of Sunflower Oil in a large skillet over medium-high heat until shimmering but not smoking.
Fry the coated anchovies in batches in a single layer, turning once, until they are golden brown and crisp on both sides, about 2–3 minutes per side depending on size. Do not overcrowd the pan.
Transfer the fried hamsi to a plate lined with paper towels to drain briefly and keep warm.
Thinly slice the Red Onion and chop the Flat-Leaf Parsley. Toss the onion and parsley with Sumac and a pinch of salt to make a bright, tangy garnish.
Serve the hot hamsi immediately with wedges of Lemon to squeeze over the fish and the sumac-onion-parsley mixture on the side for added freshness and acidity.
