Dory Fillets in Beer Batter

John Dory is a well known and highly regarded fish for its distinctly sweet taste. It is a high-priced finfish and mild with a delicate flavour. This fish is succulent, white with a sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. Be careful to not overpower its delicate flavour. If baking or steaming whole, use the complementary flavours of tarragon, dill, parsley, thyme or chives. Herbed butters or oils are suitable for grilled fillets. A salad of fresh dates and orange with parsley is complementary. Roll smaller fillets around prawns or Atlantic salmon, poach and serve with a light, lemon beurre blanc. Dory fillets are delicate and often best coated or wrapped in foil for cooking.

Ingredients serve 6

2 cups self-raising flour (300 g)

1/2 tsp black ground pepper

1 tsp paprika

1 tsp salt

375 ml beer

1 egg

Lemon wedges

1000 g Dory fillets

Method

Place dry ingredients into a large bowl, make a well in the centre and pour in the beer, whisk together forming a smooth texture and to thicken allow batter to stand for a while before use.

Pour 1 liter of vegetable oil into a saucepan, wok or deep fryer to a depth of about 5 cm and heat to 160˚C (or until a small piece of bread browns within 1 minute).

If fish is extremely wet dry with paper towel. Coat fish lightly in flour and dip into batter. Drain excess onto rim of bowl and carefully lower into hot oil.

Cook until golden brown, remove from oil onto absorbent kitchen paper.

Serve with green salad and lemon wedges.

Note: Although beer batter is great for frying fish, remember that fried food is high in fat and should be eaten in moderation. Oil temperature is very important. Too cold and the batter will soak up extra oil becoming excessively greasy. If it is too hot the batter will brown before the fish is cooked through. Lemon juice counteracts the rich fish flavor.

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