Fried Fish Iraqi Style Recipes

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

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

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

FRIED FISH IRAQI STYLE

Fried Fish Iraqi Style image

This is a tasty fried fish which we like served with rice and Recipe#387327. I have made this with whole deboned light skinned fish as well increasing the coating as needed based on fish size. No need to remove the heads! I always make our version gluten free using double the amount of white rice flour and half the amount sweet rice flour & tapioca starch, though it fries OK I can see it would work better with regular flour. Modified from Delights from the Garden of Eden by Nawal Nasrallah.

Provided by UmmBinat

Categories Iraqi

Time 16m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 9

Ingredients

4 fresh fish, pieces serving size, skinned
1 teaspoon sea salt
1 teaspoon iraqi curry powder (Iraqi Curry Powder)
1 teaspoon ground cumin
1/4 cup all-purpose flour (to be gluten free see introduction)
1/4 teaspoon sweet paprika
canola oil (I think corn oil is traditionally used, you may use vegetable too, I added some butter to the oil fo)
lemon wedge, to serve or
sumac, to serve

Steps:

Mix spices in a ziplock bag or bowl and coat fish pieces.
Fry them in a 1/2 inch deep oil of choice, turning once until golden brown on both sides. While frying help keep pieces flat by pressing on them with a metal spatula. 5-10 minutes cooking time depending on fish thickness.
Sprinkle with some sumac or squeeze on fresh lemon juice.
Serve immediately, with rice, a fresh salad and Recipe#387327.

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