Oatmeal Crusted Cream Dory

Dinner: Oatmeal Crusted Cream Dory with Pesto Mayo and Garlic Baby Potatoes

Here is something I came up with for dinner when I couldn’t think of anything else to do with the cream dory. It’s fairly easy to make and took only roughly 30 minutes to prepare and cook.

INGREDIENTS:

Since I’m not yet that adept in the kitchen, I find it less cumbersome to have all the ingredients ready before starting the cooking process.  Here are the ingredients I used for our meal:

Marinade	Oatmeal Breading	Pesto-Mayo Dip	Garlic Baby Potatoes
mayonnaise salt and pepper	oatmeal flour cornstarch salt and pepper nutmeg cinnamon thyme	mayonnaise pesto sauce salt	baby potatoes garlic butter salt and pepper

PROCEDURE:

Coat the cream dory fillet slices with a mixture of mayonnaise, salt and pepper. Set aside.

Prepare the breading by mixing all the ingredients above.  I used a ratio of 2:1:1 for the oatmeal, flour and cornstarch.  The rest of the spices were added by a few dashes or pinches.  You may opt to use other spices and herbs that you have in your kitchen.

Cover the mayo-covered dory fillet evenly with the breading mix. Deep-fry until golden brown and lay on paper towels to absorb excess oil.

While frying, prepare the dip by mixing mayonnaise, pesto sauce, and salt.  Again, adjust the measurements according to your own taste.

For the Garlic Baby Potatoes, melt butter in a pan and saute sliced garlic. Allow the flavor of garlic to infuse before adding the pre-cooked baby potatoes.  Baby potatoes can be boiled or steamed beforehand.  Season with salt and pepper.

Serve immediately.

THE VERDICT:

Husband found the cream dory flavorful and said that even plain mayonnaise would have been enough as dipping sauce. He also ate a hefty serving of the Garlic Baby Potatoes.

The toddlers loved the crunch provided by the oatmeal in the breading. The Garlic Baby Potatoes was too strong for their taste though.