Tan Mahi Angoshti (تن ماهی انگشتی) — Crispy Persian Finger-Sized Tuna Fritters

• 10.5 ozCanned tuna in water, drained very well (About 2 standard cans after draining)
• 2Eggs
• ¼ cupTomato ketchup (For binding and classic flavor)
• 3.2 ozBreadcrumbs (Fine breadcrumbs work best)
• 1⅜ ozAll-purpose flour
• 2.8 ozOnion, grated and squeezed dry (Squeeze firmly to remove excess juice)
• 6 gGarlic, finely grated (About 2 cloves)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 1 tspFine salt (Adjust only if your tuna is unsalted)
• 1 tbspLemon juice (Brightens tuna flavor)
• 1¼ cupVegetable oil (For shallow-frying; you may use 240–360 ml depending on pan size)

Instructions

1. 1

   Drain the tuna extremely well, then press it in a fine sieve or between paper towels to remove excess moisture. Flake it into a bowl so there are no large chunks, which helps the fritters hold their finger shape.

2. 2

   Add the grated onion (well-squeezed), garlic, eggs, ketchup, lemon juice, turmeric, black pepper, and salt to the tuna. Mix thoroughly for 60–90 seconds until the mixture looks cohesive and slightly sticky.

3. 3

   Sprinkle in the flour and 60 g of the breadcrumbs, mixing until evenly incorporated. Rest the mixture for 5 minutes so the crumbs hydrate; if it still feels wet, add the remaining 30 g breadcrumbs and mix again.

4. 4

   Divide the mixture into 12 equal portions (about 35–40 g each) and shape each into a short finger about 7–8 cm long. Compress firmly with your palms so the surface is smooth and the fritter won’t crack in the oil.

5. 5

   Pour the vegetable oil into a wide skillet to a depth of about 1.5–2 cm and heat to 175°C. If you don’t have a thermometer, test with a small bit of mixture; it should sizzle immediately and rise to the surface within 2–3 seconds without burning.

6. 6

   Fry in batches, placing the fingers gently into the oil with space between them. Cook 2–3 minutes per side, turning carefully, until deep golden-brown and crisp; keep the oil between 170–180°C for even browning.

7. 7

   Transfer to a rack or paper towels and rest for 2 minutes so the crust sets and excess oil drains. Serve warm with measured dipping sauces and crunchy sides for the classic Persian snack experience.