Saffron Cod Delight (Print Version)
# Ingredients:
→ Fish and Spices
01 -
450 g of cod (thin pieces between 1/4 to 3/4 cm) or a similar fish like tilapia
02 -
Dash of salt and pepper, to taste
03 -
A small pinch of saffron
04 -
1/2 teaspoon of turmeric (optional)
→ Flour and Oil
05 -
1/4 cup (60 ml) of all-purpose flour
06 -
3 tablespoons (45 ml) of neutral oil like vegetable or canola
→ Seasoning and Garnish
07 -
2 tablespoons of bitter orange juice or lemon juice
08 -
Lemon wedges for serving
# Instructions:
01 -
Crush and dissolve the saffron into 2 tablespoons of hot water. Put it aside for now.
02 -
Pat the fish dry on both sides, especially if it's defrosted. Sprinkle both sides generously with salt and pepper.
03 -
Mix turmeric and flour on a wide, flat plate. Lightly coat the fish with the mixture and shake off anything extra.
04 -
Heat a cast iron or thick-bottomed pan over medium-high heat. Add enough oil to lightly coat its surface.
05 -
Mix 2 tablespoons of lemon or orange juice into the prepared saffron mixture.
06 -
Once the oil is hot and shimmering, lay the fish in the pan. It should sizzle right away. Gently move it with a spatula so it doesn’t stick. Let it cook for about 2 minutes till golden and crisp.
07 -
Flip the fish, pour the saffron-lemon sauce over it, and cook for another 2 minutes or until crispy and golden on this side too.
08 -
Plate right away and serve with some fresh lemon wedges for extra zest.
# Notes:
01 -
Works best with skinned fish that’s around 1/2 to 3/4 cm thick.
02 -
Give the fish a good shake to get rid of extra flour. This helps it not stick.
03 -
Cast iron pans, when seasoned well, work better for avoiding sticking.
04 -
If using frozen fish, pat it completely dry to prevent any water from ruining the texture.
05 -
For added flavor, mix in spices like Old Bay or Persian seven-spice with the flour in step 3.