Batter Fried John Dory Recipe
Dylan's Tomatoes & Tasmanian Saffron
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Ingredients
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Fish & Marinade
Batter
Dylan's Tomatoes & Saffron Sauce
Frying & Finish
Method
Fish & Marinade
- 1
Prepare the fish
Pat the John Dory fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp sea salt and 1 tsp freshly ground black pepper. Drizzle the 2 tbsp lemon juice over fillets and let them rest at room temperature for 10–15 minutes while you prepare the batter and sauce.
Batter
- 2
Make cold batter
In a medium bowl whisk together 1 cup plain flour, 1/2 cup rice flour, 2 tbsp cornstarch and 1 tsp baking powder with 1/2 tsp sea salt. In a separate small bowl lightly beat 1 large egg. Add the egg to the dry mixture and pour in 1 cup cold sparkling water gradually while whisking to a smooth but slightly thick batter (it should coat the back of a spoon). Add 4 ice cubes to keep the batter very cold; set the bowl in an ice bath if your kitchen is warm. Do not overmix — a few small lumps are fine. Keep batter chilled until ready to fry.
- 3
Prep fish for battering
Pat fish again briefly so surface is only slightly damp (batter adheres better). Place on a tray and dust lightly with a tablespoon of plain flour if fillets are very wet; shake off excess. This helps the batter cling.
Dylan's Tomatoes & Saffron Sauce
- 4
Bloom saffron
Place 1/4 tsp Tasmanian saffron threads in 2 tbsp warm water and let sit for 5–10 minutes to release color and aroma.
- 5
Cook tomatoes
Heat 2 tbsp extra-virgin olive oil in a sauté pan over medium heat. Add 1 finely chopped shallot and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 2 cups halved ripe tomatoes and 1 tsp tomato paste, cook, stirring occasionally, until tomatoes begin to break down, about 6–8 minutes.
- 6
Deglaze and finish sauce
Deglaze the pan with 2 tbsp dry white wine, scraping any browned bits. Add 1/2 cup vegetable or fish stock and the saffron with its soaking liquid. Simmer gently 4–5 minutes to concentrate flavors. Stir in 1 tbsp fresh lemon juice, then whisk in 1 tbsp cold cubed unsalted butter to slightly thicken and round the sauce. Season with salt and pepper to taste. Remove from heat and stir in 2 tbsp thinly sliced fresh basil or microherbs. Keep warm at low heat or cover until plating.
Frying & Finish
- 7
Heat oil
Pour about 4 cups neutral oil into a heavy-bottomed pot or deep pan to a depth of 2–3 inches. Heat oil to 180°C (355–360°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise quickly without browning immediately.
- 8
Fry the fish
Working in batches so as not to overcrowd, dip each fillet into the chilled batter to fully coat, allowing excess to drip off. Carefully slide fillets into the hot oil. Fry for 3–4 minutes per side (depending on fillet thickness) until the batter is golden brown and crisp and internal fish temperature reaches about 60–63°C (140–145°F) or the flesh is opaque and flakes easily. Use a slotted spoon or spider to turn and remove fillets. Drain on a wire rack set over a sheet tray or on paper towels briefly.
- 9
Season and serve
Sprinkle fried fillets lightly with flaky sea salt to taste. Spoon warm Dylan's Tomatoes & Tasmanian Saffron sauce onto plates or a shallow bowl, place a battered John Dory fillet on top, garnish with extra basil or microherbs and serve with lemon wedges on the side.