Fried Fish Iraqi Style


  • 4 fresh fish, pieces serving size, skinned
  • 1 teaspoon sea salt
  • 1 teaspoon iraqi curry powder ( recipe#442889)
  • 1 teaspoon ground cumin
  • 1/4 cup all-purpose flour ( to be gluten free see introduction)
  • 1/4 teaspoon sweet paprika
  • canola oil ( I think corn oil is traditionally used, you may use vegetable too, I added some butter to the oil fo)
  • lemon wedge, to serve or
  • sumac, to serve



  • Meet spices in a ziplock bag or bowl and coat fish pieces.
  • Fry them in a ½ inch deep oil of choice, turning once until golden brown on both sides while frying help and keep pieces flat by pressing on them with a metal spatula 5 to 10 minutes cooking time depending on fish thickness.
  • Splash with some sumac or squeeze on fresh lemon juice.
  • Serve quickly with rise, a fresh salad

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