Pan-Fried John Dory

Turbot or sole would also be delicious in this crispy fish dish.


Makes 4 servings

2 large eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup all purpose flour
3 1/2 cups fresh breadcrumbs made from crustless Italian bread
4 6-ounce skinless John Dory fillets
1/4 cup extra-virgin olive oil
Lemon wedges

Step 1

Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.

Step 2

Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.

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