![Cream Dory Fingers Recipe Cream Dory Fingers Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nPrjOpbSPp40G8GZ5B1-F3FKOGWSiVxMcTSpHfQ3Q4spf5ldiHD1K5QYGRP3tpctprdzBK58yHIEIaocT3UBFybI1q1WUy1CBzK1xvEUhkHDlfU3gSFvPAAHRi_QYYA54d3LyzeClIx8/s640/dory+fingers.jpg)
Cream Dory Fingers
by Chubby Tarsier
by Chubby Tarsier
Cream dory is a relative of the hito and the kanduli. But whereas the kanduli is silver, the cream dory is silver and black. What sets a Cream Dory fish apart from the ranks of tilapia or bangus is that it has a mild taste and soft, silky and almost melt-in-your-mouth texture (if prepared just right).
![kusina ingredients kusina ingredients](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5lBRAsSTSqPnDjU5YbdXHgfiH7J9Ivl69gTsQb6Q2XdttAOa4nGpRdkWm98Zc9FkVz9rzAsk-XhyxzzT38tEax9rguFfPbmLtjeW77918KNEFHeRpt026xKicnxliicaOoBAGXmmhl52/s1600/kusina101+ingredients.png)
- 1 pack frozen cream dory fish fillets
- 2 tbsp chopped celery or basil leaves
- 2 tbsp kalamansi juice
- 3/4 cup soy sauce
- 1 tsp pepper
- 1 egg
- 1 cup Japanese bread crumbs
- cooking oil
- 3 tbsp mayonnaise
- 3 tbsp all purpose cream
- 1 tbsp chopped basil leaves
- 3 segments garlic (chopped)
- 1 tbsp sugar
- salt and pepper to taste
![kusina instructions kusina instructions](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v4jdSaExtNMuCyZb7PkyYXWLHdMmcotORVDpnJmHCATMu425BkzZOOP4j5SBCtPh_EC6UtSyJ-yleAWXooxhuqEtXm_OUaCJBYcI-Ym1gDtSOds9_y5WbqWv8hQcwxl-0p8ADvHSAwDN/s1600/kusina101+instructions.png)
1 Wash the frozen fillets in running water. Pat dry.
2 Prepare the marinade. Mix the kalamansi juice, soy sauce, chopped celery or basil leaves together add pepper to taste.
3 Slice the fillets into 1 inch thick and marinate in the mixture.
4 Prepare the pan in the stove, pour enough oil for pan frying.
5 Dip the fillets into the slightly beaten egg. Drench in flour.
6 Fry in batches turning into both sides once a while. Drain in paper towels. Set aside
7 Serve with the garlic cream dip
2 Prepare the marinade. Mix the kalamansi juice, soy sauce, chopped celery or basil leaves together add pepper to taste.
3 Slice the fillets into 1 inch thick and marinate in the mixture.
4 Prepare the pan in the stove, pour enough oil for pan frying.
5 Dip the fillets into the slightly beaten egg. Drench in flour.
6 Fry in batches turning into both sides once a while. Drain in paper towels. Set aside
7 Serve with the garlic cream dip
A great recipe, :-) if viewed image, in 'Mempawah-Indonesia' could be similar to the soles, tasty and savory.
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