Tuesday, November 8, 2011

Recipe: Cream Dory Fingers

Cream Dory is now becoming my favorite among the variety of fish recipes I've cooked. It's healthy and I just love to experiment with it once in a while. Eating the pan fried version of this gives you the crunchy-on-the-outside-light-on-the-inside texture, and I mean very light texture. I also find the Cream Dory Fingers perfect not only for a set meal but also for an afternoon snack or even as a pulutan. A good healthier option during drinking sessions. A pack with 3 dory fillets (also called Pangasius) is priced at about Php168 in Waltermart. Even for a big family like ours, those 3 dory when sliced into fingers can be served twice - dinner and the morning that follows. It's really cheap, I should say. Anyway here's the recipe, a upgraded version of my Pan Fried Cream Dory dish.

3 Cream Dory, makes about 24 finger slices
salt and pepper
1 tsp thyme
1 tsp basil
2 eggs, beaten
pack of Japanese bread crumbs

1. Make sure the dory is not drowning with ice from the freezer or the flour gets all wet and won't stick. Start right with the dory dry and clean. Season with salt and pepper.
2. Mix the thyme, basil and flour and cover the dory finger one at a time with the flour mixture. Pat lightly to remove excess flour.
3. Dip into beaten eggs and cover with japanese breadcrumbs. Do steps 1-3 to all dory fingers before frying.
4. Use a stainless steel pan to fry to get that crispiness. Using a non stick pan just won't live up to that extra crunch.
5. Serve hot. Wait for an hour and you won't be getting that crunchy bite. So attack fast!

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