Beats & Bites Kitchen

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Ingredients (Serves 4):

Fish:
Trout (Qezel-Ala) or White Fish — preferred
Salmon, Sea Bass, or any similar firm fish — also works well

Salt — to taste
Freshly ground black pepper — to taste
Garlic — crushed
Vegetable oil — for frying
Fresh lemon juice — from 1 small lemon
Sour orange (Nareng) — for serving

Instructions

1- Marinate the fish
Season the fish with salt, black pepper, crushed garlic, and fresh lemon juice. Let it rest in the refrigerator for about 1 hour so the flavors penetrate. (Optional: you can also add saffron or fresh herbs if you like.)

2- Heat the pan
Add oil to a pan and let it heat fully over medium-high heat. Ideal oil temperature for frying fish is around 180°C / 350°F. If using a stainless-steel pan, make sure it’s properly seasoned — otherwise the fish will stick.

3- Dry the fish
For a crispy, golden skin, pat the fish completely dry with a paper towel before frying. You may coat it lightly with flour, but if it’s well dried, flour is not necessary.

4- Fry the fish — don’t rush it
Place the fish gently in the hot pan, skin-side down. Don’t touch it at first — it will naturally release when ready. After about 3–4 minutes, gently test it; if it releases easily, flip it carefully. Do not move it again until the second side is done.

If possible, check the internal temperature — 70°C / 160°F means it’s safely cooked.

5- Rest the fish
Remove from the pan and let it rest for a few minutes. This helps the texture settle and stay juicy.

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This fish can be enjoyed in many ways, but for Persian New Year (Nowruz), we serve it with Sabzi Polo, alongside sour orange juice and pickled garlic.