Best 3 Mahi Sorkh Shodeh Persian Fried Fish Recipes

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MAHI SORKH SHODEH (PERSIAN FRIED FISH)



Mahi Sorkh Shodeh (Persian Fried Fish) image

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).

Provided by Naz Deravian

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 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, Sodium 841.7 mg, Sugar 1.2 g

MAHI BA SOMAGH (SUMAC ROASTED FISH)



Mahi ba Somagh (Sumac Roasted Fish) image

This flavorful and bright preparation of mahi, which means fish in Persian (not to be confused with mahi-mahi), comes together quickly. In keeping with the sour-leaning Iranian palate, a generous sprinkling of tart sumac and a drizzle of fragrant orange and lime juices coat butterflied whole fish. If your sumac has been languishing in the back of the spice drawer for some time, get a new jar. Over time, sumac loses its fragrance and punchy flavor and becomes bitter and bland. The key to successfully roasting the fish is to remove excess moisture by patting them dry with paper towels. Serve with a side of rice with tahdig, plain steamed rice or oven-baked fries and a simple salad.

Provided by Naz Deravian

Categories     dinner, easy, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 large branzini or trout (about 1 1/2 pounds each), butterflied, heads and tails kept on if desired (see Tip)
1 medium orange
1 medium lime
1 tablespoon sumac
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (Diamond Crystal)
Fresh mint leaves, torn, for serving (optional)

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.

MAHI SORKH SHODEH (PERSIAN FRIED FISH)



Mahi Sorkh Shodeh (Persian Fried Fish) image

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).

Provided by Naz Deravian

Categories     Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 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, Sodium 841.7 mg, Sugar 1.2 g

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