For the Fish, mix the seasonings into your flour. Then set aside three bowls, one bowl for the flour/spices, one bowl for the breadcrumbs, and one bowl for the eggs.

Dip your fish into the flour first, then egg, then breadcrumbs. Then do this again. Set aside and allow the mixture to stick to the fish.

In a deep pan, pour enough peanut oil to about a half inch thickness in the pan. Once it's hot enough, start frying your fish. Fry the first side for about 4 to 5 minutes, making sure you don't burn the crust. The crust should be golden brown. Flip and then fry the other side. Once both sides are golden brown, you place the fish on a wire rack to allow some of the excess oil to drip. Then place that filet on a baking sheet and cook for about 10 to 15 minutes on 350. Make sure that the fish does not burn or that the crust gets any darker.

For the rice, first soak your rice in water for 4 to 5 hours. Strain out the cloudy water and soak some more water over it until the rice water is clear.

Then boil 2 Cups of water in a large pot, once it's boiling, add your rice (with the water strained). Once the rice grains, elongate, strain the rice in a wire mesh strainer. Add your oil to the pot, and then layer your rice in the pot with the herbs. Set aside 1/4 cup of the cooked rice for decoration with the saffron.

Cook the rice on low for another 30 to 40 minutes allowing a

tahdig

to form. Make sure that the lid is on the pot and that it is wrapped in a clean towel. This will prevent the water from the steam dripping back onto your rice.

Serve with your fish and enjoy!