Sayadieh (Middle Eastern Fish And Rice)

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1. 1Step 1: Start by adding 3/4 cups of the 1 cup neutral oil to a large, deep skillet (2 inches) or a pot. Heat the oil for a few minutes then fry the 1/4 cup slivered almonds for a few minutes, stirring continuously, until golden brown. Remove from the skillet and set aside in a bowl.
2. 2Step 2: Coat the thinly sliced 3 yellow onions with 2 to 3 tablespoons of the 1/2 cup cornstarch and a pinch of salt. Toss them to combine. Add half a batch of the onions to the same skillet and fry on medium low heat. This will take about 6 to 7 minutes until they are crispy and have a deep golden color. As they fry, use a wooden spoon to move them around so that the uncooked pieces are always in the middle of the skillet.
3. 3Step 3: Once they are mostly golden and crispy, place on a paper towel lined plate. Continue with the second batch of onions in the same way (frying in batches ensures they crisp evenly).
4. 4Step 4: Mix the 2 teaspoons turmeric, 1 teaspoon cardamom powder, 2 teaspoons black pepper, 2 teaspoons coriander powder, 1 teaspoon ginger powder, 1 teaspoon garlic powder along with 2 teaspoons of the 2 1/2 teaspoons kosher salt in a small bowl. Use half of this spice mixture and add it to the rest of the cornstarch.
5. 5Step 5: Place the cornstarch and spice mixture in a flat plate. Pat the 600 grams cod fillets dry, then coat each fish filet with the cornstarch mixture very well, making sure all the filet is covered.
6. 6Step 6: Use the same oil in the skillet and top it up with another 1/4 cup of oil. Drop the filets, 3 or 4 at a time, not overcrowding the skillet, and fry on medium heat for 3 to 4 minutes on each side until golden and cooked through. You'll know it's done when it is opaque white and no longer translucent, and when it flakes easily with a fork. Continue pan frying the rest of the fillets.
7. 7Step 7: Once the fish is fried, re-add half the quantity of the fried onions along with the spice mixture. Toast the spices and stir with the onions for 1 minute.
8. 8Step 8: Add drained 2 cups long-grain basmati rice, the remaining 1/2 teaspoon of salt and the 3 cups water and let the rice come to a boil. Lower the heat to medium low and cover the pot. Allow the rice to cook for 20 minutes, undisturbed. After 20 minutes, fluff the rice with a fork then cover the pot. Allow the rice to steam for 10 minutes with the heat off.
9. 9Step 9: In a large plate, serve the rice topped with the rest of the onions, almonds, the fried fish, and chopped 1/2 cup parsley.