Bahraini Fried Fish with Tahini Sauce (Samak Maqli bil Tahini)
A popular Bahraini dish featuring pan-fried or deep-fried white fish served with a creamy and tangy tahini sauce. The fish is typically seasoned with local spices, and the sauce is made with tahini, lemon juice, garlic, and sometimes yogurt, offering a delightful contrast of textures and flavors.
🧂 Ingredients
- 600 g White fish fillets (like Hamour, Safi, or Tilapia)(cut into serving portions)
- 1/2 cup All-purpose flour
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Vegetable oil(for frying)
- 1/2 cup Tahini
- 1/4 cup Lemon juice(freshly squeezed)
- 2 cloves Garlic(minced)
- 1/4 cup Water(or more, to reach desired consistency)
- 2 tbsp Plain yogurt(optional, for creaminess)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the fish fillets dry with paper towels. In a shallow dish, combine the all-purpose flour, turmeric powder, coriander powder, salt, and black pepper.
- 2
Dredge each fish fillet in the seasoned flour mixture, ensuring it's evenly coated on all sides. Shake off any excess flour.
- 3
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the floured fish fillets in the skillet, being careful not to overcrowd the pan. You may need to cook in batches.
- 4
Fry the fish for about 4-6 minutes per side, or until golden brown and cooked through. The exact time will depend on the thickness of the fillets.
- 5
Remove the fried fish from the skillet and place on a plate lined with paper towels to drain excess oil. Set aside.
- 6
While the fish is frying or resting, prepare the tahini sauce. In a medium bowl, whisk together the tahini, lemon juice, and minced garlic.
- 7
Gradually add water, one tablespoon at a time, whisking continuously until the sauce reaches a smooth, pourable consistency. If using, stir in the plain yogurt.
- 8
Taste and adjust seasoning with salt and lemon juice if needed.
- 9
To serve, place the fried fish fillets on a serving platter. Drizzle generously with the tahini sauce and garnish with chopped fresh parsley.
💡 Pro Tips
- ✓Ensure the fish is completely dry before dredging in flour for a crispier coating.
- ✓Do not overcrowd the pan when frying the fish to ensure even cooking and crispiness.
- ✓The tahini sauce can be made ahead of time and stored in the refrigerator. It may thicken, so add a little water to loosen it before serving.
🔄 Variations
- Add a pinch of cumin to the tahini sauce for an extra layer of flavor.
- Serve with a side of saffron rice or Bahraini flatbread.
- For a spicier kick, add a pinch of red pepper flakes to the tahini sauce or serve with a side of chili sauce.