Cream Dory Fingers Recipe

Cream Dory Fingers
by Chubby Tarsier

Cream dory is a relative of the hito and the kanduli. But whereas the kanduli is silver, the cream dory is silver and black. What sets a Cream Dory fish apart from the ranks of tilapia or bangus is that it has a mild taste and soft, silky and almost melt-in-your-mouth texture (if prepared just right).

• 1 pack frozen cream dory fish fillets
• 2 tbsp chopped celery or basil leaves
• 2 tbsp kalamansi juice
• 3/4 cup soy sauce
• 1 tsp pepper
• 1 egg
• 1 cup Japanese bread crumbs
• cooking oil

Garlic Cream Dip:

• 3 tbsp mayonnaise
• 3 tbsp all purpose cream
• 1 tbsp chopped basil leaves
• 3 segments garlic (chopped)
• 1 tbsp sugar
• salt and pepper to taste

 

1 Wash the frozen fillets in running water. Pat dry.

2 Prepare the marinade. Mix the kalamansi juice, soy sauce, chopped celery or basil leaves together add pepper to taste.

3 Slice the fillets into 1 inch thick and marinate in the mixture.

4 Prepare the pan in the stove, pour enough oil for pan frying.

5 Dip the fillets into the slightly beaten egg. Drench in flour.

6 Fry in batches turning into both sides once a while. Drain in paper towels. Set aside

7 Serve with the garlic cream dip