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This Persian fish dish is a favorite for Nowruz, the Iranian New Year. It’s best served with sabzi polo (green herb rice).
Mahi Sorkh Shodeh (Persian Fried Fish)
Course: MainCuisine: PersianDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
15
minutesCalories
300
kcalIngredients
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
1½ pounds skinless cod fillets, about 1-inch thick
¼ cup grapeseed oil
¼ medium orange, juiced
1 medium orange, cut into wedges
1 medium lime, cut into wedges
Directions
- Crush saffron threads to a powder with a small mortar and pestle. Transfer to a small bowl and stir in boiling water. Cover and set aside.
- Mix flour, salt, turmeric, pepper, onion powder, and garlic powder together on a large plate and spread in an even layer.
- Dry fish well with paper towels. Cut into 3-inch-long pieces and season with salt. Dredge fish in flour mixture until all sides are coated.
- 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. Drizzle orange juice over top and serve with orange and lime wedges.
Notes
- This dish is typically prepared with white fish, but cod or halibut are easier to find and also work great.
- If you can find fragrant Seville oranges, use them here for their intoxicating scent and flavorful juice.
