|Copyright 2014 LtDan'sKitchen blogs|
One of my favorite restaurant items is Fish and Chips and although I'm not craving the chips part, I am craving the fish part. Thus, I decided to use my recipe for fried chicken but changed the herbs for the breading mix to perfectly match this delicate and flaky fish. I also made a parsley bagna cauda to complement the dish and it was just what was needed to elevate this dish from being simply fried to mouth watering.
Fried Fillet of Cream Dory
1 lb frozen cream dory, thawed
1 cup panko
1 cup flour
1 tsp Herbes de Provence
1/2 tsp tarragon
1/8 tsp Cayenne pepper
1/4 tsp paprika
salt and pepper
oil for frying
1. in a small bowl, beat the eggs with 2 tbsp water. Set aside.
2. In a small shallow bowl, combine the panko, Herbes de Provence, paprika,
tarragon, and Cayenne. Season with salt and pepper.
3. In another shallow bowl, sift the flour to remove the lumps.
4. Cut the fillet into 3-inch portions. Season with salt and pepper and dredge
with the flour. Tap off excess flour.
5. Dip into the egg wash and carefully dredge into the panko mixture.
6. Fry in a pre-warmed oil until golden brown. Do the same for the rest of
the cream dory fillet.
7. Serve warm with the bagna cauda.
3 tbsp unsalted butter
2 tbsp olive oil
1 tsp fish sauce
3 garlic cloves
2 tbsp lemon juice
2 tbsp parsley
salt and pepper
1. Melt the butter over low heat. Once melted, allow to cool for about 3
2. Combine the melted butter with the rest of the ingredients except for
salt and pepper into a blender. Blitz until a creamy texture is obtained.
3. Check for seasoning and adjust accordingly with salt and pepper. Keep