Whiting with Persian Gulf spices

Whiting with Persian Gulf spices

By
From
Saraban
Serves
6
Photographer
Mark Roper

The usual all-purpose coating for fried fish in Iran is turmeric-tinted flour. It does turn a lovely yellow–gold on frying, but the flavour is a little one dimensional. This rather more exotic spice blend is easy to throw together – you’ll probably have most of the ingredients in your pantry already.

Ingredients

Quantity Ingredient
60g plain flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom seeds, finely ground
1/2 teaspoon freshly ground black pepper
6 x 180g whole whiting, scaled and gutted
80ml vegetable oil
rice, to serve
lemon wedges, Serve straight away with your choice of rice, wedges of lemon and fresh herbs.

Method

  1. Combine the flour and spices in a large shallow dish. Snip the fins from each whiting, cut off the heads and trim the tails neatly. Pat dry inside and out.
  2. Heat the oil in a heavybased frying pan over a high heat. Working in batches, roll the whiting in the spicy flour so they are evenly coated.
  3. Fry for about 2 minutes on each side, until the skin is golden and the flesh cooked through.
  4. Drain briefly on paper towels and serve straight away with your choice of rice and lemon wedges.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again