Persian Fried Fish with Saffron and Turmeric

This Persian fried fish recipe is popular during Nowruz (Persian New Year) since fish is a symbol of life. Serve with Sabzi Polo.

Preparation Details

Prep Time: 20 mins

Cook Time: 5 mins

Total Time: 1 hr 30 mins

Servings: 8

Ingredients

• 1/4 teaspoon ground saffron
• 3 tablespoons lemon juice (from 1 lemon)
• 2 tablespoons olive oil
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 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

Steps

1. To bloom saffron, sprinkle saffron over a few ice cubes in a small bowl; let stand at room temperature until ice melts completely, about 45 minutes.
2. For marinade, stir together saffron mixture, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Put fish in a shallow dish; pour marinade over fish, turning to coat. Cover and marinate in the refrigerator for 20 minutes. (Avoid marinating longer, which can cause the fish to “cook” in the acidic mixture.)
3. Stir together flour, turmeric, paprika, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish.
4. Heat vegetable oil in a very large skillet over medium heat.
5. Dredge fish in flour mixture, coating both sides of each fillet. Working in batches as needed, fry fish in the hot oil, turning once, until fish flakes easily with a fork, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. Transfer fish to a wire rack. Serve immediately with lemon wedges.