This was the first way that I learned how to cook fish. I always referred to it as fillet of fish dipped in egg. Until my husband (boyfriend at the time) said to me as I was making it for him one night, “Oh you mean dore”? Definitely less wordy so I have use it ever since.
Dore describes a simple cooking technique which is commonly seen on a menu as Sole Dore. Thin fillets of mild white fish seasoned with kosher salt and pepper, dusted with flour and dipped in egg. Then sautéed in a blend of oil and butter until it is a light golden brown. The best part about cooking using this method is that it is very forgiving and even if you cook your fish a bit too long it will still be moist.
I chose red snapper because I prefer the firm meatiness of the fish as well as its flavor over sole which has a softer more delicate texture. But any thinly sliced mild flavored white fish will work well. I served it with tartar sauce but you could also top it with a lemon caper sauce.
When your fish is still raw insert a fork in it to see how it resists as a reference. To check if your fish is cooked simply insert a fork into the thickest part of the fish and if it goes in with very little resistance it’s cooked.
RED SNAPPER DORE
2 fillets red snapper, sliced into thin pieces
Flour for dusting
3 large eggs, lightly beaten
2 Tbsp. oil
1 Tbsp. butter
Season the fish with kosher salt and pepper on both sides. Dust with flour to cover fish pieces completely, shake off excess flour and place in the egg. Repeat until all the fish is in the egg bath.
Heat a large non stick pan on med heat and add the oil and butter in that order so the butter won’t brown.
Place the fish pieces in the pan and cook for about 2 minutes per side (depending on the thickness). You may need to cook in batches. If so place the cooked fish on plate lined with a paper towel and tent with foil to keep warm.