Fried John Dory

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

Have the fish filleted, allowing 2 fillets per person. Dip the fillets in coating batter and fry till crisp in a mixture of half oil and half butter. Serve immediately with hollandaise or tartare sauce.