Best Fried Fish Recipe (Persian Style)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
1244 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern, Persian
Best Fried Fish Recipe (Persian Style)
Description
The Best Fried Fish Recipe in Persian style starts by soaking saffron over ice cubes to release its color and fragrance. This saffron infusion is brushed onto cleaned branzino fish or fillets before they are dredged in a seasoned flour mix containing turmeric, cinnamon, garlic powder, onion powder, black pepper, and salt. This coating gives the fish a flavorful, golden crust when fried in vegetable oil.
Frying is done over medium-high heat to crisp the exterior in 5 to 7 minutes per side while cooking the fish through. After frying, the fish rests on a cooling rack to drain excess oil, helping it stay crisp. Lemon juice is squeezed over the fish just before serving, providing a bright contrast to the warm spices and crispy coating.
This fish pairs traditionally with Persian rice dishes like sabzi polo and kuku sabzi, making it a festive dish for celebrations like Nowruz. It is suited for immediate serving to preserve the crispness and tender interior. The spices used in the flour provide aromatic layers that complement the mild fish flavor.
Leftovers should be refrigerated promptly and reheated gently in a pan to maintain texture. The flour blend can be adjusted with cayenne, cumin, or coriander for different flavor variations. Using fresh saffron and controlling oil temperature are key to achieving the ideal crispy, flavorful finish.
Ingredients
- 1/4 tsp saffron ground
- 4 branzino sliced open and insides clean, or cut into fillets, whole
- 1 cup all-purpose flour
- 1 tsp Turmeric
- 1/2 tsp cinnamon
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp kosher salt
- 1/2 cup vegetable oil
- 1 lemon juice of
Instructions
- Sprinkle the saffron over 3 cubes of ice and let it melt at room temperature.
- Brush both sides of each branzino with the bloomed saffron.
- Mix the flour with turmeric, cinnamon, garlic powder, onion powder, black pepper and salt.
- Dredge the fish in the flour mixture on both sides. Pat with your hands to make sure the flour is sticking to the fish.
- Heat the oil in a pan over medium high heat. Place the fish in the oil and fry for 5 to 7 minutes on each side until fully cooked.
- Take the fish out of the pan and place it on a cooling rack to get rid of the excess oil and keep the fish crispy.
- Top with lemon juice and serve immediately.
Notes
- Serve immediately to keep the fish's crispy exterior and tender inside.
- Leftover fried fish can be stored airtight in the refrigerator for up to 2 days and reheated in a pan over medium heat.
- Optional spices such as cayenne, cumin, or coriander can be added to the flour mixture for different flavor profiles.
- Proper saffron blooming on ice ensures the best color and aroma infusion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1244 kcal
% Daily Value*
| Calories | 1244kcal | 62% |
| Carbohydrates | 28g | 9% |
| Protein | 163g | 326% |
| Fat | 49g | 75% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 720mg | 240% |
| Sodium | 1205mg | 50% |
| Potassium | 2409mg | 51% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 15mg | 17% |
| Calcium | 154mg | 15% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
