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.

breaded-cream-dory

Ingredients:

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)

*marinade:

calamansi or lemon juice

salt and pepper to taste

*breading:

plain flour

breadcrumbs

1 beaten egg

ground black pepper for the breadcrumbs (optional)

vegetable oil for deep-frying

Procedure:

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.

** DIPS/SAUCES/SALSA **

(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!

 

 

 

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