Spiced Pan Fried Dory Recipes

PAN-FRIED JOHN DORY WITH SMOKED PAPRIKA BUTTER RECIPE

Steps:

• Combine the butter and paprika and set aside. Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the pan, skin side down, pressing firmly with a fish press or the back of a spatula for a minute or so to stop the fillet curling. Cook for about 2 minutes, then flip and add the paprika butter to the pan, basting the fish with it as it melts. Cook for a further 2 minutes until the fish is just cooked and the butter foamy. Remove from the pan and serve immediately with wedges of lemon. If you like this recipe, see Adam Liaw's marinated kipfler potato salad.

PAN-FRIED JOHN DORY

Steps:

• Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
• Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.

SPICED PAN-FRIED DORY

Steps:

• Melt margarine on its own in a small bowl.
• Marinate Dory fillets in a large bowl with salt, crushed red peppers and ground black peppers.
• Stir in melted margarine in your marinated fillets and leave it for about 3-5mins.
• Heat the frying pan. DO NOT ADD IN OIL, we have enough margarine from the marinate.
• Fry your marinated dory fillets in the pan. 5mins for each side on medium fire.
• Serve it on your plate and squeeze some lemon juice over it.
• Enjoy! (:.

PAN-FRIED JOHN DORY WITH CREAMY MUSHROOM AND WHITE WINE SAUCE

Steps:

• Melt the butter in a large frying pan. Fry fish, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. Remove from pan and keep warm.
• In the same pan, add the remaining butter and oil and fry the onion gently until soft and sweet. Turn up the heat, add the mushrooms and fry for 2 minutes.
• Add the white wine and let it sizzle for a few minutes until it has almost completely evaporated. Lower the heat, add the cream, stir the sauce well and when the cream has heated through, season to taste.
• Divide the fish among 4 plates, pour over the sauce and serve immediately.