Easy Persian Fried Fish

You can make this supersimple 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.

  • Total Time:
  • Servings: 4

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  • 1/4 cup all-purpose flour
  • 1 tablespoon crumbled fenugreek leaves
  • 1/2 tablespoon dried mint
  • 1/2 tablespoon dried dill
  • 1/2 tablespoon dried thyme
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon ground turmeric
  • Four 6-ounce skin-on red snapper fillets
  • Salt
  • Pepper
  • 1/4 cup vegetable oil
  • Lemon wedges and greens, for serving

How to make this recipe

  1. In a shallow bowl, whisk the flour with the fenugreek, mint, dill, thyme, cayenne and turmeric. Season the fish with salt and pepper; dredge in the flour.

  2. In a large cast-iron skillet, heat the oil until shimmering. Add the fish skin side down and press with a spatula to flatten. 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.

Suggested Pairing

Pair this beautiful fish with a crisp but full-bodied Chardonnay, like one from 

Contributed By Photo © Con Poulos Published May 2015

1031287 recipes/easy-persian-fried-fish 2015-04-15T19:48:13+00:00 Naomi Duguid weeknight-dinner|fast|4|middle-eastern|healthy may-2015 recipes,easy-persian-fried-fish 1031287

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