1. To bloom saffron, sprinkle saffron over a few ice cubes in a small bowl; let stand at room temperature until ice melts completely, about 45 minutes.
   

2. For marinade, stir together saffron mixture, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Put fish in a shallow dish; pour marinade over fish, turning to coat. Cover and marinate in the refrigerator for 20 minutes. (Avoid marinating longer, which can cause the fish to “cook” in the acidic mixture.)
   

3. Stir together flour, turmeric, paprika, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish.
   

4. Heat vegetable oil in a very large skillet over medium heat.

5. Dredge fish in flour mixture, coating both sides of each fillet. Working in batches as needed, fry fish in the hot oil, turning once, until fish flakes easily with a fork, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

6. Transfer fish to a wire rack. Serve immediately with lemon wedges.

Note

Sabzi Khordan:

A platter of feta, nuts, veggies, and piles of fresh herbs is a quintessential accessory to most Persian meals—it plays the part of salad, appetizer, and serve-yourself dinner garnishes, all at once.

Serve with:

Sabzi Polo is the perfect side to this fried fish recipe.