Almond Crusted Dory
Almond Crusted Dory

Hey everyone, Welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, almond crusted dory. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Almond Crusted Dory is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Almond Crusted Dory is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook almond crusted dory using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Almond Crusted Dory:
  1. Ground Almond, For Dredging
  2. Pinch Garlic Powder,
  3. Pinch Onion Powder,
  4. 1 Handful Parmigiano Reggiano Freshly Grated,
  5. Dory / Cod / Halibut, 4 Fillets with Skins Removed
  6. Pinch Sea Salt,
  7. Pinch White Pepper,
  8. Parsley Coarsely Chopped, For Garnishing
  9. Cauliflower Couscous, For Serving
Steps to make Almond Crusted Dory:
  1. Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.
  2. Add ground almond, garlic powder, onion powder and parmigiano in a shallow bowl. - - Mix to combine well. - - Since I don't usually measure my dredging ingredients, the ratio between ground almond and parmigiano is about 3:1; 3 parts ground almond to 1 part parmigiano.
  3. Season the fish generously with salt and pepper. - - Dredge the fish fillets into the almond mixture. - - Pad and coat the fish fillets well with the dredging ingredients.
  4. Set aside until ready to use. - - In a skillet over medium heat, add oil. - - Once the oil is heated up, lay the coated fish fillets onto the skillet. - - Pan-fried until 50% cooked.
  5. Using an offset spatula, flip the fish. - - Tilt the skillet and baste the fish with the liquid. - - Cook until the bottom is golden brown.
  6. Remove from heat and set aside on a wire cooling rack or on a plate lined with kitchen paper. - - Repeat the steps for the remaining fish. - - Transfer onto serving plates. - - Garnish with parsley. - - Serve immediately with cauliflower couscous on the side.

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