Crispy Pan-Seared Dorade
European Dorade Fish: A Delicious Pan-Fried Recipe
Germany is renowned for its pork and sausages, but it’s not particularly known for its love of seafood. While you can find fish and seafood, the selection is often limited, expensive, and not always fresh. In such a setting, pan-frying fish at home can be quite a task, potentially leading to neighbors complaining about the smell. However, when you crave it, you must have it! There’s a famous fish in Europe called ‘Dorade,’ often referred to as European sea bream. It belongs to the sea bream family and looks quite similar to its Asian counterparts. Since it’s a sea bream, it’s bound to be delicious when grilled or pan-fried! So, I decided to give it a try and here’s how I made it.
Ingredients
- 2 Dorade fish (a type of sea bream)
- 20g Salt
- 20g Black Pepper
- 40g All-purpose Flour
Cooking Instructions
Step 1
First, prepare the Dorade fish. Use a sharp knife to carefully scrape off the scales from the entire surface of the fish.
Step 2
If the fish’s innards haven’t been removed, make a careful incision along the belly with a knife and remove all internal organs. Use a spoon to scrape out the thin membrane lining the cavity and any remaining blood. Rinse the fish thoroughly inside and out under running water.
Step 3
Remove all the gills from the fish. Trim off the fins (dorsal, pectoral, and tail fins) for a cleaner presentation and easier cooking.
Step 4
Cut the cleaned Dorade in half, separating the head from the body. Rinse the fish again under running water and immediately pat it completely dry with paper towels. Ensuring the fish is dry is crucial for achieving a crispy skin and preventing oil splatter.
Step 5
Season the prepared Dorade generously on all sides with salt and black pepper. Then, lightly coat the entire fish with all-purpose flour, rubbing it in gently. This flour coating will help create a wonderfully crispy skin and prevent the fish from breaking apart during cooking.
Step 6
Pour a generous amount of cooking oil into a frying pan and heat it over medium-high heat. Once the pan is hot, reduce the heat to medium-low. Cooking over excessively high heat can burn the outside before the inside is cooked through.
Step 7
Carefully place the Dorade into the hot frying pan, skin-side down. Gently press down on the fish with a spatula for a few seconds to ensure the skin makes full contact with the pan and doesn’t curl up. Once the fish starts to set and holds its shape, you can stop pressing.
Step 8
As the fish cooks, use a spoon to scoop up the hot oil from the pan and baste the top side of the fish continuously. This basting process ensures even cooking and contributes to a crispier skin.
Step 9
Once the bottom side is golden brown and cooked, carefully flip the fish to cook the other side. You can flip it a couple of times, but avoid flipping too frequently, as this can cause the fish to break apart and lose its crispiness.
Step 10
When both sides are beautifully golden brown and cooked through, carefully transfer the pan-fried Dorade to a serving plate. Your delicious, crispy fish is now ready to be enjoyed!
Step 11
For an extra burst of flavor, serve with a squeeze of fresh lemon juice. Alternatively, a side of Nuoc Mam (Vietnamese dipping sauce) makes an absolutely delicious accompaniment.