Dory is a great price for good fish and it’s wild caught, which is high on my list for quality. It is not the least bit fishy tasting, but rather delicate and buttery.
• 1 lb bag of Dory
• McCormick® Garlic & Herb
• Tony Charchere’s® Original Creole Seasoning.
• 2 TBSP unsalted butter
• 2 TBSP canola oil
• Optional: lemon, tartar sauce
Defrost 1 lb bag of Dory in the refrigerator.
Rinse fillets and pat dry.
Combine flour (if you’re gluten free, use sweet rice flour) with your preferred spices (add to taste).
In a large skillet over medium to medium-high heat, melt together:
unsalted butter and canola oil.
If you want less calories, spray the pan with cooking oil.
While the oil and butter are heating, coat the fish fillets on both sides with the flour mixture.
Shake off excess.
When the butter/oil mixture is hot, lay the fillets in the pan, do not crowd them (cook in batches, a few at a time). Do not move them until they are ready to turn, or you will lose the coating. As you see the edges of the fish start to brown, they should be golden, turn them gently.
Serve with lemon wedges or tartar sauce if you prefer.
Notes: I use a spatula to lift and a wooden utensil to help me flip each fillet. They will only need about 2 minutes per side.