easy persian fried fish

Name: Easy Persian Fried Fish
Prep time: 5 min
Cook time: 5 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1/4 cup(s) all-purpose flour; 1 tablespoon(s) crumbled fenugreek leaves; 1/2 teaspoon(s) dried mint; 1/2 tablespoon(s) dried thyme; 1/2 teaspoon(s) cayenne; 1/4 teaspoon(s) ground turmeric; 3 - 6-ounce skin-on red snapper fillets (see intro); - salt and pepper to taste; - spinach or any greens you like as a side; 1/4 cup(s) vegetable oil; - lemon wedges and greens, for serving

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

You can make this super simple Iranian dish from cookbook author Naomi Duguid with any white fish fillets. Turmeric gives the fish a vibrant yellow color, but it’s the aromatic fenugreek leaves that give it a distinctive flavor. Allow more time if you need to clean and prepare the fish. For the greens I prefer them raw and dressed as a salad. Your certainly welcome to cook them any way you might like.

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yield 4 serving(s)

prep time 5 Min

cook time 5 Min

method Pan Fry

Ingredients For easy persian fried fish

1/4 c

all-purpose flour
1 Tbsp

crumbled fenugreek leaves
1/2 tsp

dried mint
1/2 Tbsp

dried thyme
1/2 tsp

cayenne
1/4 tsp

ground turmeric
3

6-ounce skin-on red snapper fillets (see intro)
salt and pepper to taste
spinach or any greens you like as a side
1/4 c

vegetable oil
lemon wedges and greens, for serving

How To Make easy persian fried fish

1
Prepare your greens as you wish raw or cooked.

2
In a shallow bowl, whisk the flour with the fenugreek, mint, thyme, cayenne and turmeric. Season the fish with salt and pepper; dredge in the flour.
3
In a large cast-iron skillet, heat the oil until shimmering. Add the fish skin side down and press with a spatula to flatten.
4
Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fish and cook until white throughout,  2 minutes longer. Serve with lemon wedges and greens.
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