Serving the Guest: A Sufi Cookbook
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I look like a fish in the pan,
This side, that side frying at the Bazaar.
You are the one who turns me from side to side in the pan.
I am brighter than the day if I am with you at night.
Khorak-e Mahi Sefid or Samak Maqli
Pan-Fried Fish
The traditional accompaniment to sabzi polou eaten on Naw-ruz in Iran, and eaten in Egypt on the last night of Ramadan.
Total time: 30 minutes
2 cups all-purpose flour
1 tbsp. salt
1 tbsp. pepper
12 fish fillets or small whole fish
¾ cup butter or ghee
Lemon wedges

Combine the flour, salt and pepper in a shallow bowl. Dredge each fillet in the flour, and shake off any excess.

Heat 4 tbsp. butter or ghee in a heavy frying pan over medium heat, swirling the pan to coat the bottom completely. Pan-fry the fish until each side is golden brown, 5-6 minutes per side; do not crowd the pan. Adjust the heat to prevent the butter from burning, and add more butter or ghee if necessary. Serve with wedges of lemon and Sabzi Polou.