0
0 ITEM(S) - £0.00 GO

Menu

    • Pan Fried John Dory

    Pan Fried John Dory

    Mark Sharron
    Easy
    20 minutes
    4

    Everyone loves white fish, with a special mention for pan-fried John Dory. It is a less oily fish than many others, but it still packs plenty of essential nutrients. With John Dory fish, it’s possible to get a light tasting fish if you don’t like the taste of an overly fishy tasting fish.

    1 rating
    layout 0 comments

    Ingredients

    • 2 large eggs
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 cup all-purpose flour
    • 3 1/2 cups fresh breadcrumbs made from crustless Italian bread
    • 4 skinless John Dory fillets, about 6oz each
    • 1/4 cup extra-virgin olive oil
    • Lemon wedges, to serve

    Method

    • Pan Fried John Dory: Step-by-Step Method
    • Prepare your mise en place by measuring all ingredients and gathering equipment
    • Crack the eggs into a wide shallow bowl and beat until uniform
    • Mix the breadcrumbs, salt, and pepper in a large shallow dish
    • Place the all-purpose flour in a separate shallow dish
    • Pat the John Dory fillets thoroughly dry with paper towels
    • Dredge each fillet evenly in flour, shaking off excess
    • Dip the floured fillets into beaten egg, coating completely
    • Press each fillet firmly into the breadcrumb mixture, ensuring an even coating on all sides
    • Set the coated fillets aside on a wire rack or tray
    • Pour the extra-virgin olive oil into a large non-stick or stainless skillet
    • Heat the oil over medium-high heat until shimmering but not smoking
    • When hot, add the breaded John Dory fillets in a single layer (work in batches if needed for space)
    • Pan-fry fillets for 2–3 minutes per side, or until the breadcrumbs are deep golden brown and fish is opaque and flakes easily
    • Remove fillets and drain briefly on paper towels
    • Repeat with remaining fillets if cooking in batches
    • For plating, arrange fillets neatly on warm plates
    • Garnish with lemon wedges for squeezing over the fish at the table
    • Serve immediately while hot and crisp