Mahi Sorkh Shodeh Persian Fried Fish Recipes

MAHI SORKH SHODEH (PERSIAN FRIED FISH)

Steps:

• 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.
• Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
• 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.
• 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.
• Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.

MAHI BA SOMAGH (SUMAC ROASTED FISH)

Steps:

• Position a rack in the center of the oven and heat oven to 450 degrees. Line a sheet pan with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan.
• Zest half of the orange directly into a small bowl, then squeeze in the juice from that half (about 3 tablespoons) and the juice from half of the lime (just under 1 tablespoon). Slice the remaining orange and lime halves and set aside for serving. In another small bowl, combine the sumac and turmeric.
• Drizzle the fish with the olive oil inside and out. Open the fish up like books and evenly sprinkle with the pepper and salt. (If using fine salt or coarse kosher salt, use 3/4 teaspoon.) Arrange the open fish in a single layer, angling and overlapping slightly if needed to fit. Drizzle on the citrus mixture and then dust with the sumac mixture to cover most of the flesh.
• Roast the fish until flaky and cooked through, about 10 minutes. Garnish with the reserved orange slices, lime slices and fresh mint, and serve.