Persian Fried Fish with Saffron and Turmeric

Prep Time: 20 minutes

Cook Time: 5 minutes

Marinate Time: 20 minutes

Stand Time: 45 minutes

Total Time: 1 hour 30 minutes

Servings: 8



1/4 tsp. ground saffron

3 tbsp. lemon juice (from 1 lemon)

2 tbsp. olive oil

2 tsp. salt, divided

1 tsp. black pepper, divided

8 (6-oz.) white fish fillets, such as mahi-mahi, haddock, or flounder

1 cup flour

1 tsp. turmeric

1 tsp. paprika

1/4 cup vegetable oil

lemon wedges for serving



Saffron can be bloomed by adding saffron to a small basin of ice cubes and letting it sit until the ice has entirely melted roughly 45 minutes.

Mix the saffron mixture with the lemon juice, olive oil, 1 tsp. salt, and 1/2 tsp. pepper to make the marinade.

Pour marinade over fish in a shallow dish and turn to coat. For 20 minutes, cover and marinate in the fridge. (Avoid marinating the fish for an extended period because the fish could “cook” in the acidic mixture.)

Combine the flour, paprika, turmeric, and remaining 1 tsp in a shallow bowl. Of salt and 1/2 tsp. of pepper. Warm the vegetable oil in a vast skillet set over medium heat.

Coat each fish fillet on both sides with the flour mixture before frying it. Fry the fish in the hot oil, turning it once, as needed in batches, for 5 to 7 minutes or until it flakes easily with a fork.

A center-inserted instant-read thermometer should register at least 145 degrees F (63 degrees C). Fish should be moved to a wire rack. Lemon wedges should be served right away.