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Persian Fried Fish with Saffron and Turmeric
Persian Fried Fish with Saffron and Turmeric
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
90 minutes
Nowruz-inspired Persian fried fish with saffron and turmeric celebrates life with vibrant flavors.
Ingredients:
  • 1/4 teaspoon ground saffron
  • 3 tablespoons lemon juice (from 1 lemon)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 8 (6-oz.) white fish fillets, such as mahi-mahi, haddock, or flounder
  • 1 cup flour
  • 1 teaspoon turmeric
  • 1  teaspoon paprika
  • 1/4 cup vegetable oil
  • Lemon wedges, for serving
  • Sabzi Polo (armagazine.com/sabzi-polo)
Instructions:
  • Enhance the saffron's flavor by gently placing saffron over a couple of ice cubes in a small bowl. Allow it to rest at room temperature until the ice melts entirely, approximately 45 minutes.
  • Combine the saffron mixture, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl to create the marinade. Place the fish in a shallow dish and pour the marinade over it, ensuring it is fully coated. Cover the dish and refrigerate for 20 minutes to marinate. Be careful not to marinate for too long to prevent the fish from "cooking" in the acidic mixture.
  • In a shallow dish, combine flour, turmeric, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Warm up some vegetable oil in a large skillet over medium heat.
  • Coat fish fillets in flour mixture, ensuring both sides are covered. Fry in hot oil until fish is flaky and reaches an internal temperature of at least 145°F (63°C), about 5 to 7 minutes per side.
  • Place the fish on a wire rack and serve promptly with lemon wedges. Enjoy it with Sabzi Khordan, a delightful platter of feta, nuts, veggies, and fresh herbs, which complements Persian meals. Pair this dish with Sabzi Polo for the ideal side dish.

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