Kookoo Mahi Shir (کوکو ماهی شیر) — Southern Persian King Mackerel Cutlets

• 1⅓ lbKing mackerel (Mahi Shir) fillet, skinless and boneless (Cut into 3 cm pieces)
• 4¼ cupWater (For poaching)
• 6 gSalt (1 tsp, divided)
• 2.8 ozScallions (Finely sliced (about 6 medium))
• 12 gGarlic (Finely grated (about 4 cloves))
• 3Eggs (Large)
• 2⅛ ozAll-purpose flour (About 1/2 cup, spooned and leveled)
• 1 tspBlack pepper (Freshly ground)
• ⅜ cupVegetable oil (About 6 tbsp, for shallow-frying (use more as needed to maintain a 5 mm layer))

Instructions

1. 1

   Poach the fish to keep the cutlets tender and easy to flake. Add 1000 ml water and 3 g salt to a saucepan, bring to a gentle simmer, then add the king mackerel pieces and cook for 6–7 minutes until just opaque.

2. 2

   Lift the fish out with a slotted spoon and spread it on a plate to cool for 10 minutes. Flake it into small pieces with a fork, checking carefully for any pin bones and removing them so the mixture stays smooth.

3. 3

   Build the kookoo base in a mixing bowl for even seasoning and binding. Add the flaked fish, sliced scallions, grated garlic, remaining 3 g salt, and 1 tsp black pepper, then toss until the aromatics are evenly distributed.

4. 4

   Add the eggs and flour and mix gently until a cohesive, scoopable batter forms. Rest the mixture for 5 minutes so the flour hydrates and the cutlets hold their shape better during frying.

5. 5

   Heat a large skillet over medium heat and add 90 ml vegetable oil, aiming for about a 5 mm layer. Let the oil heat for 2–3 minutes; the mixture should sizzle immediately when a small dab is added.

6. 6

   Portion the mixture into 8 cutlets, using about 90–100 g per piece, and gently flatten each to about 1.5 cm thick. Slide them into the hot oil without crowding, frying in 2 batches if needed to keep the edges crisp rather than steamed.

7. 7

   Fry for 3–4 minutes per side until deeply golden and set through the center. Transfer to a rack or paper-lined tray for 2 minutes to drain, then repeat with the remaining cutlets, adding 15–30 ml oil if the pan looks dry.

8. 8

   Serve the kookoo mahi shir hot for maximum crunch and aroma. Let the cutlets sit for 3 minutes before plating so the crust firms, then serve immediately while the interior stays moist and flaky.