Without Persian-style fried fish, a Nowruz (Iranian New Year) feast would fall short. Mahi sorkh shodeh should be served with green herb rice, or sabzi polo.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- Typically, this dish is prepared with white fish, but easier-to-find cod or halibut also work great.
- If you can find fragrant Seville oranges, use them here for their intoxicating scent and flavorful juice.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 2 g |
| Sodium | 842 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
WOW! Really good and I only used what fish that I had (Pollack). I imagine this is even better with a fuller bodied fish. I WILL be making this again. YUM.