Ingredients:

  • 2 Cream Dory fillets (about 6 oz/170g each), skinless and boneless
  • 1 cup (125g) All-Purpose Flour
  • 1 cup (240ml) Water
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 cup (100g) Plain Bread Crumbs (Panko breadcrumbs recommended for extra crispiness)
  • 1/2 cup (50g) Grated Parmesan Cheese, finely grated
  • 1/4 cup (57g) Unsalted Butter, melted
  • 1/4 teaspoon Garlic Powder (optional)
  • 1/2 cup (120ml) Vegetable Oil (or other neutral oil)
  • 1 cup Marinara Sauce (store-bought or homemade)
  • 1/2 cup Alfredo Sauce (store-bought or homemade)
  • 1 cup Steamed Vegetables (Broccoli, Green Beans, or Asparagus recommended)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Wash the cream dory fillets under cold running water. Pat the fillets completely dry with paper towels. Season both sides of the fish with salt and pepper.
  2. In the first bowl, combine the flour, water, salt, and pepper. Whisk until smooth and there are no lumps. In the second bowl, combine bread crumbs, grated parmesan cheese, melted butter, and garlic powder (if using). Mix well with a fork until evenly combined.
  3. Dip one fillet into the flour mixture, ensuring it's completely coated. Let any excess drip off. Transfer the fillet to the bread crumb mixture, pressing gently to ensure the entire surface is covered with the parmesan crust.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Ensure the oil is hot but not smoking. Carefully place the breaded fish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  5. Remove the fish from the skillet and place it on a plate lined with paper towels to drain excess oil. Arrange the steamed vegetables on a plate. Place the fried fish next to the vegetables. Drizzle marinara and Alfredo sauce over the fish. Garnish with fresh parsley, and serve immediately.