📝 About This Recipe
Known across the Levantine coast as the 'King of the Sea,' Sultan Ibrahim is a prized Lebanese delicacy celebrated for its vibrant red hue and sweet, shrimp-like flavor. This recipe honors the traditional preparation where the fish is lightly dusted in a spiced flour and fried to golden perfection, resulting in a shatteringly crisp skin and succulent, flaky flesh. It is a centerpiece of the Lebanese 'Samak' (fish) feast, traditionally enjoyed seaside with tangy Tarator and citrusy salads.
🥗 Ingredients
The Fish
- 1.5 kg Red Mullet (Sultan Ibrahim) (cleaned, scaled, and gutted with heads left on)
- 1 tablespoon Sea Salt (for initial seasoning)
The Spiced Flour Dredge
- 1.5 cups All-purpose flour
- 1 tablespoon Cumin (ground)
- 1 teaspoon Coriander (ground)
- 1 teaspoon Paprika (sweet or smoked)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Cayenne pepper (optional, for a hint of heat)
Tarator Sauce (Tahini Dip)
- 1/2 cup Tahini paste (well-stirred)
- 1/3 cup Lemon juice (freshly squeezed)
- 3 cloves Garlic (crushed into a fine paste)
- 1/4 cup Warm water (added gradually to reach desired consistency)
- 1/2 teaspoon Salt (to taste)
Frying and Garnish
- 3 cups Vegetable oil (for deep frying)
- 2 pieces Lemon (cut into wedges)
- 1/2 bunch Fresh Parsley (roughly chopped)
- 1 loaf Fried Lebanese bread (cut into triangles and fried until golden)
👨🍳 Instructions
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1
Rinse the cleaned red mullet thoroughly under cold running water. Pat them extremely dry with paper towels inside and out; moisture is the enemy of a crispy crust.
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2
Make 2-3 shallow diagonal slashes on each side of the larger fish to ensure even cooking and better spice penetration.
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3
Season the fish generously with sea salt and set aside for 15 minutes to allow the salt to draw out excess surface moisture.
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4
In a wide, shallow bowl, whisk together the flour, cumin, coriander, paprika, black pepper, and cayenne until well combined.
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5
Prepare the Tarator sauce by whisking the tahini, crushed garlic, and lemon juice in a bowl. It will seize and thicken initially.
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6
Slowly whisk in warm water, one tablespoon at a time, until the sauce becomes smooth, pale, and has the consistency of a pourable cream. Season with salt.
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7
Heat the vegetable oil in a deep, wide frying pan or heavy-bottomed pot over medium-high heat. The oil should reach 350°F (175°C).
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8
Dredge each fish in the spiced flour mixture, pressing down lightly to ensure an even coating. Shake off any excess flour vigorously.
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9
Carefully lower 3-4 fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to soggy fish.
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10
Fry for 3-5 minutes per side, depending on the size, until the skin is a deep golden brown and exceptionally crispy.
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11
Use a slotted spoon to transfer the fish to a wire rack set over a baking sheet (rather than paper towels) to keep the bottom crisp.
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12
While the fish is resting, quickly fry the Lebanese bread triangles in the same oil for 30 seconds until golden.
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13
Arrange the fried Sultan Ibrahim on a large platter lined with fresh parsley and the fried bread.
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14
Serve immediately while piping hot with the Tarator sauce and lemon wedges on the side.
💡 Chef's Tips
Always use fresh fish with bright, clear eyes and red gills for the best flavor. Ensure the oil is hot enough before frying; if it doesn't sizzle immediately, the fish will absorb too much oil. Using a wire rack for draining prevents the steam from softening the crispy crust you worked so hard for. If you cannot find Red Mullet, small Snapper or Sea Bass can be used as a substitute, though the flavor profile will differ slightly. Don't skip the cumin in the flour; it is the signature aromatic that defines Lebanese fried fish.
🍽️ Serving Suggestions
Serve with Lebanese Sayadieh rice (brown fish rice) for a complete feast. Pair with a crisp, chilled glass of Lebanese white wine, like a Chateau Musar Jeune White. A side of Fattoush salad provides a refreshing, acidic crunch that cuts through the richness of the fried fish. Include a bowl of 'Batata Harra' (spicy coriander potatoes) to round out the meal. Always provide extra Tarator sauce, as guests will want to dip both the fish and the fried bread into it.