Delicate saffron cod (Print Version)
# Ingredients:
→ Fish and Spices
01 -
A pinch of saffron
02 -
450 g of cod (thickness: 1/4 to 3/4 inch) or similar fish like tilapia
03 -
Salt and pepper, as needed
04 -
1/2 tsp turmeric (optional)
→ Flour and Oil
05 -
1/4 cup (60 ml) all-purpose flour
06 -
3 tbsp (45 ml) neutral-flavored oil (like canola, vegetable, or any mild oil)
→ Flavor and Finishing
07 -
2 tbsp of lemon or bitter orange juice (narange)
08 -
A lemon, sliced into wedges for serving
# Instructions:
01 -
Crush the saffron strands, stir into 2 tbsp of warm water, and keep it aside.
02 -
Pat the fish thoroughly dry, especially if it's been frozen. Sprinkle both sides liberally with salt and pepper.
03 -
Mix turmeric with flour in a big, flat plate. Lightly coat the fish on all sides in this mixture, then shake off the extra flour.
04 -
Place a heavy-bottom or cast-iron skillet on medium-high heat. Add just enough oil to coat the bottom of the pan well.
05 -
Combine 2 tbsp of lemon juice with the prepared saffron water you set aside.
06 -
Once the oil is hot enough, lay down the fish. Make sure it starts sizzling right away. Shift it lightly with a spatula so it doesn't stick. Cook for about 2 minutes to get a crisp, golden surface.
07 -
Flip the fish over with care, pour the saffron-lemon mix over it, and let the other side cook for another couple of minutes until it turns crunchy and golden.
08 -
Dish it out quickly and pair with fresh lemon wedges for a zesty bite.
# Notes:
01 -
It works best with skinless fish that's about 1/4 to 3/4 inch thick.
02 -
Shake off the excess flour to keep the fish from sticking to the pan.
03 -
A seasoned cast-iron pan is great for keeping the fish from sticking.
04 -
Fully dry frozen fish to avoid water creating oil splatters.
05 -
For extra flavor, try adding spice blends like seven-spice Persian mix, Sadaf, or Old Bay during the coating step.