Crispy Fried Breaded Cream Dory

Cream dory is a variety of fish that’s a close cousin to catfish due to its white and buttery fillet. It has a mild flavor, but slightly marinating it in salt and pepper makes it taste heavenly especially when cooked deep-fried.

We couldn’t think of any appropriate dish or recipe for cream dory. So, the first time and the succeeding cooking sessions that we did, we only stick with breading and deep-frying it. However, we made sure we have a few varieties of dips and sauces for this fish dish.

If you don’t like making sauces for breaded cream dory, tomato ketchup, soy and kalamansi dip, or a few drops of lemon juice will do. This dish tastes better with a little sour sauce or dip, alongside fluffy steamed rice.



2-4 large cream dory fillets, cut into serving pieces (if you buy at the grocery, make sure the fillets are thawed and soft upon prep time)


calamansi or lemon juice

salt and pepper to taste


plain flour

Japanese or Panko breadcrumbs (Amazon Affiliate Link)

1 beaten egg

ground black pepper for the breadcrumbs (optional)

vegetable oil for deep-frying


A few minutes before frying the cream dory, make sure to marinate the fillets in calamansi/lemon juice, salt and pepper.

Heat up the veg. oil in medium-low flame.

On each platter, place about 1/2 cup of flour and breadcrumbs. Beat 1 egg on a shallow bowl.

Dredge the fillets in this order: flour first, egg second, then breadcrumbs.

Fry the breaded fillets until golden brown.

Drain the excess oil.


(1) Cherry tomato salsa

2-3 cups cherry tomatoes whole

1 small shallot, thinly sliced

1-2 cloves garlic, minced

chopped parsley or kinchay (Chinese parsley)

salt to taste

lemon or kalamansi juice

– just mix all the ingredients and macerate for a few minutes in lemon or kalamansi juice

– serve chilled (if you prepared it ahead) or at room temp (after preparing the salsa)

(2) Tartare Sauce

1/2 cup mayonnaise

1-2 tablespoon/s regular mustard

2 tablespoons pickle relish

salt and pepper to taste

– just mix everything in a bowl and serve with the cream dory fillets

– chill the tartare sauce if you make it ahead

(3)  Lemony caper and butter sauce

1 stick of butter

2-3 tablespoons drained capers (in brine)

lemon juice (you can use 1 lemon or depending on how tart you like your sauce)

salt and pepper to taste

– melt the butter in very low heat

– stir in the lemon juice

– add capers

– add salt and pepper (these are optional; if you use salted butter, you can skip the salt)


Serve your crispy breaded cream dory with piping hot rice and any of these sauces on the side. Enjoy!