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

• 320 gCanned tuna in water (drained very well (about 2 standard cans))
• 2 largeEggs (lightly beaten)
• 60 gTomato ketchup (about 1/4 cup)
• 70 gBreadcrumbs (plain, plus extra if needed for shaping)
• 30 gAll-purpose flour (about 1/4 cup)
• 80 gOnion (grated on the fine side, then squeezed very dry)
• 6 gGarlic (finely grated (about 2 cloves))
• 20 gFresh parsley (finely chopped)
• 1 tspGround turmeric
• 0.5 tspGround black pepper
• 1 tspFine salt (adjust to taste depending on tuna saltiness)
• 360 mlVegetable oil (for shallow-frying (about 1 1/2 cups), plus more if needed)

Instructions

1. 1

   Drain the tuna extremely well, then press it in a sieve with the back of a spoon for 1 minute to remove excess moisture. In a bowl, flake the tuna finely. Grate the onion and squeeze it dry in a clean towel until no liquid drips; add onion, garlic, and parsley to the bowl.

2. 2

   Add beaten eggs, tomato ketchup, turmeric, black pepper, and salt. Mix vigorously for 60–90 seconds until the mixture looks cohesive and slightly sticky. Sprinkle in breadcrumbs and flour, then fold and mash until evenly combined. Rest the mixture for 5 minutes so the crumbs hydrate and firm up.

3. 3

   Test the texture: pinch off a small piece and roll it. It should hold its shape without cracking. If it feels wet, add 10 g breadcrumbs at a time (up to 30 g extra) and rest 2 minutes between additions. If it feels dry or crumbly, add 1 tablespoon water and mix again.

4. 4

   Divide into 16 portions (about 35–40 g each). With lightly oiled hands, shape each into a finger about 7 cm long and 2 cm thick, pressing firmly to remove air pockets. Arrange on a tray. For cleaner frying, chill the shaped fritters for 10 minutes in the refrigerator.

5. 5

   Pour vegetable oil into a wide skillet to a depth of about 1.5–2 cm. Heat over medium to 175°C (350°F). Fry in batches of 6–8, leaving space. Cook 2.5–3 minutes per side (5–6 minutes total) until deep golden-brown and crisp, adjusting heat to avoid burning.

6. 6

   Transfer to a rack or paper towel-lined plate and rest 2 minutes so the crust sets. Serve warm for the best crunch. If frying multiple batches, keep cooked fritters on a rack in a 95°C (200°F) oven for up to 20 minutes, avoiding stacking to prevent steaming.