Use the same method on the saffron and salt as you did for the rice. You need a small pinch of saffron with every teaspoon of salt. Use the mortar and pestle to mix and grind and then dissolve completely in a small bit of boiling water. Add the juice of one lemon. Dip the skinned fish in the lemon/saffron liquid. Allow to soak a bit, then roll in flour and fry gently in olive oil over medium heat on stovetop.