🐟 Fried Zubaidi (Silver Pomfret)
Fried zubaidi is silver pomfret, the most prized fish of the northern Gulf, scored, rubbed with turmeric and salt, lightly dusted with flour and fried whole. The skin turns crisp and golden while the flesh stays white, tender and delicate. It is served with white rice, lemon wedges and a simple salad or spicy sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 whole zubaidi (about 600 g total), cleaned
- 1 tsp ground turmeric
- 1 tsp salt
- 3 tbsp flour
- Oil for shallow frying
- 1 lemon, in wedges
Method
- Score each fish 3–4 times on both sides.
- Rub with turmeric and salt, inside and out, and leave for 10 minutes.
- Dust lightly with flour and shake off the excess.
- Shallow-fry in hot oil for 4–5 minutes per side until crisp and golden.
- Drain on paper and serve with lemon wedges.
How to make it lighter
- Shallow-fry rather than deep-fry and drain well on paper to cut absorbed oil (1 tbsp oil ≈ 120 kcal).
- For a lighter version, bake the seasoned fish at 220 °C for about 15 minutes.
- Pair with salad and a smaller scoop of rice.
History
Zubaidi is especially beloved in Kuwait, where it is often called the national fish, and is also eaten widely in Iraq, Bahrain and eastern Saudi Arabia. Frying it whole with turmeric is one of the most common home preparations around the Gulf.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →