Deep-fry fish fillets in breadcrumb with basil &lemon mayonnaise

Main Dish
4 servings
50 min



For the dipping sauce :


Preparation20 min
Cook time30 min
  • 1. Start off with grating lemon zest (the outermost part of the rind) using a grater. Before zesting, scrub the lemon with a sponge and warm water. Rinse it well and dry it with a paper towel. To zest with fine-toothed grater, just rub the lemon in one direction against the little blades and turn the lemon as you go so that you remove only the yellow part. Carefully zest the lemon leaving the pith (a white, fibrous membrane directly below the zest) on the lemon. This is due to the white pith will give a bitter undertaste.

    Mix the dipping sauce ingredients together and season to taste. Cover and chill.

    2. To prepare dory fillets' coating,
    (i) In a plate, put the flour and set aside.
    (ii) In a second shallow plate, pour in the beaten eggs.
    (iii) In a third large mixing plate, mix the breadcrumbs, Parmesan, chopped red chilli pepper (cayenne pepper) and a pinch of salt, stir well.

    Coat each dory fillet on both sides, one at a time, first in the flour, then the beaten eggs and finally the breadcrumbs (as below sequence, from left to right).

    3. Half-fill a large, deep skillet with sunflower oil and heat up to 190C (To test it, add a cube of bread to the oil. At the right temperature, it will brown in 30 seconds).

    4. Deep-fry two pieces of coated dory fillet at a time for two minutes until they turn crispy and golden. Drain on plenty of kitchen paper towels to discard excess oil.

    5. Serve hot with the prepared mayonnaise-based dipping sauce and white steamed rice.

    Source :
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