Mahi Sorkh Shodeh (Persian Fried Fish) recipe

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Ingredients

⅛ teaspoon saffron threads
1 tablespoon boiling water
¼ cup all-purpose flour
1 ½ teaspoons kosher salt, or more to taste
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 ½ pounds skinless cod fillets, about 1-inch thick
¼ cup grapeseed oil
¼ orange, juiced
1 orange, cut into wedges
1 lime, cut into wedges

Nutrition Info

299.9 calories
carbohydrate: 9.3 g
cholesterol: 62.4 mg
fat: 14.9 g
fiber: 1 g
protein: 31.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 841.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.

  2. Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.

  3. Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.

  4. Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.

  5. Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.

Recipe Yield

4 servings

Recipe Note

A Nowruz (Iranian New Year) meal wouldn't be complete without Persian-style fried fish. Serve mahi sorkh shodeh with sabzi polo (green herb rice).

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