Kurdish-style Mixed Fried Fish

Ingredients

In this Kurdish adaptation, the traditional Italian fritto misto di pesce is infused with Kurdish flavors and spices. The seasoning blend includes traditional Kurdish spices such as cumin, sumac, and dried mint, adding a unique twist to the dish. Additionally, the choice of fish may vary, with popular options including carp, trout, or catfish, which are commonly found in Kurdish cuisine. We alse have the original recipe for Fritto misto di pesce, so you can check it out.

• 500g (1.1 lb) fish fillets (carp, trout, or catfish) 500g (1.1 lb) fish fillets (carp, trout, or catfish)
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon dried mint 1 teaspoon dried mint
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the flour, cumin, sumac, dried mint, salt, and black pepper.
2. 2.
   Cut the fish fillets into bite-sized pieces and pat them dry with a paper towel.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Dip each piece of fish into the flour mixture, ensuring it is evenly coated.
5. 5.
   Carefully place the coated fish into the hot oil and fry until golden brown and crispy, approximately 3-4 minutes per side.
6. 6.
   Use a slotted spoon to remove the fried fish from the oil and transfer them to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Kurdish-style Mixed Fried Fish hot, accompanied by lemon wedges for squeezing over the fish.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. If desired, you can marinate the fish in lemon juice and salt for 30 minutes before coating them in the flour mixture for added flavor.

Tips & Tricks

• For an extra crispy coating, you can double-dip the fish in the flour mixture before frying.
• Serve the Kurdish-style Mixed Fried Fish immediately after frying to maintain its crispiness.
• Experiment with different fish varieties to discover your favorite flavor combinations.

Serving advice

Serve the Kurdish-style Mixed Fried Fish as a main course alongside traditional Kurdish rice pilaf and a fresh salad. It can also be enjoyed as a delightful appetizer or part of a seafood platter.

Presentation advice

Arrange the golden fried fish pieces on a platter, garnished with fresh herbs such as parsley or mint. Serve with lemon wedges on the side for squeezing over the fish.