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Mahi Sorkh Shodeh

Fried Fish for Nowruz

Fried Fish for Nowruz

This is a holiday recipe.

I had bought sole to make an Italian Renaissance dish but when I looked more closely at the recipe, I realized that I didn't want to make it at all (it was a dish of cold fish, not my thing), so I scrambled to look for something else I could do with it. This recipe was the best I could come up with, with the ingredients I had at home (and within the handful of cuisine I have left to finish in the "i's"). It was OK.

Fried fish is one of the dishes traditionally eaten for Nowruz, the Iranian celebration of the New Year at the spring equinox. It's usually paired with herbed rice, but I didn't have the ingredients for it. There are, of course, many different variants of the recipe. This was simple, though perhaps not as flavorful as I might have wished. It didn't really suit a fish as delicate as sole - mostly because the thin coating did not provide much protection during cooking so the fish easily disintegrated. But it was a perfectly acceptable meal.


Fried Fish for Nowruz


  • 1/8 tsp powdered saffron
  • 1 Tbsp boiling water
  • 1/4 cup flour
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 1/2 lbs white fish fillets, dried and cut into 3"-long pieces
  • 1/4 cup vegetable oil
  • 1/2 cup orange juice
  • 1 lime, quartered


In a small bowl, mix the saffron with the boiling water until it dissolves and set aside.

In a medium bowl, mix flour, salt, turmeric, pepper, onion powder and garlic powder.

Season fish pieces to taste. Dredge them in the flour mixture.

Heat oil over medium-high heat in a large frying pan. Place fish pieces on the oil and fry until golden brown. Turn and drizzle saffron water on top of the fish. Continue cooking until cooked through and golden brown. Transfer into a serving plate and drizzle orange juice on top. Serve with lime.

Adapted from Naz Deravian's recipe at All

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