Step-by-Step Guide to Make Ultimate Almond Crusted Dory

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, almond crusted dory. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Almond Crusted Dory is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Almond Crusted Dory is something which I’ve loved my whole life.

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

The ingredients needed to make Almond Crusted Dory:

1. Prepare Ground Almond, For Dredging
2. Make ready Pinch Garlic Powder,
3. Take Pinch Onion Powder,
4. Prepare 1 Handful Parmigiano Reggiano Freshly Grated,
5. Prepare Dory / Cod / Halibut, 4 Fillets with Skins Removed
6. Get Pinch Sea Salt,
7. Prepare Pinch White Pepper,
8. Make ready Parsley Coarsely Chopped, For Garnishing
9. Prepare Cauliflower Couscous, For Serving

Instructions 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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