Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Infuse 0.5 gram of saffron threads in 2 tablespoons of warm water for 10 minutes to deepen the color and flavor.

2. 2

   In a shallow dish, combine 0.5 cup of all-purpose flour, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of sea salt, 0.25 teaspoon of black pepper, and the saffron water, mixing well to create a dredging paste.

3. 3

   Evenly coat the 4 Kingklip fillets with the saffron-dusted flour mixture, ensuring each piece is fully covered.

4. 4

   Heat 2 cups of sunflower oil in a large frying pan over medium-high heat until it reaches approximately 180 degrees Celsius (350 degrees Fahrenheit).

5. 5

   Carefully flash-fry the saffron-dusted Kingklip fillets for 2-3 minutes per side, or until golden brown and cooked through, ensuring not to overcrowd the pan.

6. 6

   While the fish fries, prepare the Piri-Piri Corn Relish by heating 1 tablespoon of olive oil in a small saucepan, then sauté 0.5 large finely diced red onion and 1 finely diced red bell pepper for 3 minutes until softened.

7. 7

   Add 1 cup of corn kernels, 2 tablespoons of white vinegar, 1 tablespoon of granulated sugar, 1 teaspoon of Piri-Piri sauce, and 0.25 teaspoon of salt to the relish mixture, cooking for another 5 minutes until slightly thickened.

8. 8

   Serve the flash-fried Saffron-Dusted Kingklip immediately with a squeeze of fresh lemon from 1 large lemon wedge and a generous spoonful of the Piri-Piri Corn Relish.