Mahi Sorkh Shodeh (Persian Fried Fish)
This Persian fish recipe is popular for Nowruz, the Iranian New Year. Serve it with sabzi polo (green herb rice).
saffron threads
⅛
teaspoon
boiling water
1
tablespoon
all-purpose flour
¼
cup
kosher salt, or more to taste
1 ½
teaspoons
ground turmeric
½
teaspoon
freshly ground black pepper
¼
teaspoon
onion powder
¼
teaspoon
garlic powder
¼
teaspoon
skinless cod fillets, about 1-inch thick
1½
pounds
grapeseed oil
¼
cup
orange, juiced
¼
medium 
orange, cut into wedges
1
medium 
lime, cut into wedges
1
medium 
 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.
