This Cream dory fillet with Milk butter sauce is healthy, much easier and quick to do. If you think the flour egg breadcrumbs process is tiresome to do. This recipe is way quicker in process. Same goodness, healthy and also delicious!
For this recipe, I used All purpose seasoning which I bought in the condiments section of SM supermarket (along the Mc Cormicks).
Alternatively you may use other available herbs or spices like paprika etc. This all purpose seasoning is good to add in any menu because its natural herbs and spices without msg. Any recipe will be extra yummy with just a pinch to taste.
More Cream Dory recipe ideas:
- Cream dory fish fillet recipe sweet and sour,
- Baked cream dory fillet recipe with cheese,
- Grilled cream dory fillet recipe,
- Baked cream dory fillet recipe,
- Cream dory fish fillet recipe steamed,
CREAM DORY FILLET WITH MILK BUTTER SAUCE
1 kilo Cream Dory, thawed (slice in cubes)
2 pcs calamansi, (squeezed juice)
2 tbsp garlic powder
1 tbsp all purpose seasoning (optional)
½ tsp Salt
½ tsp ground Black Pepper
½ cup all purpose flour
¼ cup Cornstarch
1 Egg (beaten)
½ cup water
1 tsp garlic powder
salt and pepper (pinch)
Milk Butter sauce:
1 cup Alaska Evap or fresh milk (cold)
¼ cup All Purpose Flour
1 pc. Knorr Chicken cube (optional)
¼ cup Butter
Salt, sugar and pepper to taste
Cooking oil for deep frying
Marinate the fish with 2 pcs calamansi juice, garlic powder, all purpose seasoning, salt and pepper. (All purpose seasoning is just optional, I bought it in sm supermarket. Mixed herbs and spices po siya, maari rin gumamit ng magic sarap but not recommended.)
Make the Batter:
In a bowl, add flour, cornstarch and little by little add cold water to dissolve. Stir it well and then add beaten egg. Keep whisking with a fork until batter becomes really thick and smooth. It should cover the back of your spoon. Season with pinch of salt, pepper and garlic powder.
Drain the excess liquid (marinade) of fish fillet, then add it into the batter. Mix it well until all fillet are coated with thick batter. Set aside.
Prepare a shallow pot for deep frying. Heat oil until it becomes hot. Deep fry fillet in batches but make sure not to over crowd because it will decrease in temperature if you bulk fry. It will turn saggy.
Fry it until golden brown. Once done, use a thong, drain from oil and transfer into a plate lined with paper towels.
For the Milk Butter Sauce:
In a saucepan, heat butter over low heat until melted and golden. Add flour and mix it well until it becomes lumpy. Pour in evaporated milk and stir it well over low heat. Add in knorr cubes and season with pinch of sugar, salt and pepper to taste.
The sauce will thicken gradually over low heat. Adjust thickness of sauce by adding tablespoon of evaporated milk as desired. Turn off heat as soon as you achieve the perfect smoothness. It will thicken more as it cools down.
Transfer into serving bowl. Serve with fish fillet and sauce on the side. Enjoy!
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