Yes, Dory (often John Dory) is a popular and good choice for fish and chips, offering a firm, flaky white flesh with a mild flavor that holds up well in batter, though some prefer cod or haddock for their distinct flaky texture, making Dory a more budget-friendly alternative that's widely used, especially in places like Singapore and New Zealand.
Cooking. While it's considered a delicacy and can command a high price in fine-dining restaurants, the John Dory is also often used for making the ubiquitous British street food, fish and chips.
Did you know that Dory Fish is a superfood in maintaining healthy eyes? It contains lots of healthy nutrients like Omega-3, DHA and iron that also helps in improving brain and heart functions! We do it justice by coating it in a fragrant marinade of black pepper and teriyaki, so it's both healthy and delicious to eat!
The best fish for fish and chips are thick, white, flaky types like Cod and Haddock, offering a mild flavor that stands up to batter. Other great choices include Pollock, Flounder, and in Australia, Barramundi, Flathead, and Flake (shark) are popular for their firm texture and neutral taste, while Hoki is also a favorite.
Personally I do find a big difference between cod and dory. The texture is more firm, whole dory is mushy, and the taste is more oily (fish oily, good thing) than dory which was tasteless. Salt and vinegar was provided if you want more flavour.
Ingredients. Beer battered cod fillets: 4 175g thick cod fillets.
The best fish for fish and chips in Australia depends on preference, but top contenders include Flathead, Barramundi, and Whiting for their delicate flavour and texture, while Hoki (Blue Grenadier) and Hake are popular, affordable choices offering moist white flesh, with Flake (shark) also a classic Victorian option, though Basa is often used as a cheaper alternative.
Generally, the fish in fish-n-chips is cod or haddock. In the UK, pub diners are used to plaice in their fish-n-chips, but plaice is generally not available in the US. Tilapia is becoming a popular fish for the dish given its light texture and subtle flavors.
Use a thick white fish for this recipe; sustainable cod, haddock, or pollock are preferable.
HOW TO MAKE IT
First of all, those are two different fish that we talked about. The high prices dory usually are the John Dory, while the affordable ones are Pangasius dory. In Southeast Asia, dory fillet is actually referred to fillet of Pangasius sp., a fresh water catfish.
Yes, "Dory" fish is generally considered good to eat, offering mild flavor, flaky texture, and nutrients, but it's crucial to distinguish between the high-quality, sought-after John Dory (a true delicacy) and the cheaper Cream Dory/Pangasius catfish (often mislabeled, farmed fish), which is still nutritious but less premium. Both offer versatility in cooking, but John Dory is prized for its sweet, firm flesh, while Cream Dory is valued for its affordability and mildness, making it a good canvas for sauces, though concerns exist about mislabeling.
Dory is a nutritional powerhouse—it's high in protein, packed with healthy Omega-3s and B-vitamins, and naturally low in fat. Delicious and great for you!
For classic fish and chips, especially in the UK, cod and haddock are the most popular choices, prized for their thick, white, flaky flesh that holds up well to battering and frying. Other common options include pollock, plaice, hake, and sometimes local varieties like barramundi (Australia) or flake (shark meat in Australia), all providing a firm, mild white fish texture.
Basa, a freshwater farmed catfish imported from Asia, is sometimes marketed as 'Pacific Dory', though it is unrelated to the Dories.
Not Just Any Fish Will Do
Gordon Ramsay Fish & Chips seems to have stuck to a traditional path in choosing cod for its fish of choice in its signature dish, and you can't blame them for going with a tried-and-true option.
For the best fish and chips, Haddock and Cod are the top choices for their mild flavor and flaky texture, with Haddock often praised for its subtle sweetness and Cod for its classic, chunky flakes; other excellent options include Pollock, Hake, and local favorites like Flathead or Snapper, all offering a sturdy, mild white fish that fries up crispy.
Perch is a great swap for snapper or tilapia in a fish taco recipe, while walleye is a tasty alternative to cod or haddock in a traditional fish and chips dish.
The best fish for fish and chips are thick, white, flaky types like Cod and Haddock, offering a mild flavor that stands up to batter. Other great choices include Pollock, Flounder, and in Australia, Barramundi, Flathead, and Flake (shark) are popular for their firm texture and neutral taste, while Hoki is also a favorite.
Pollock: The Sustainable Alternative
In recent years, pollock has emerged as a popular choice for fish and chips, particularly due to its sustainability credentials. As a white fish with a mild flavour similar to cod, pollock is a suitable substitute for those seeking a more environmentally friendly option.
Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.
John Dori, both Asian, quite similar in taste. However, John Dori is a bit more flaky. Barramundi is a bit more firmer, both moist, both slightly sweet. Can't go wrong with either one.
What kind of fish for fish and chips? In the British Isles, the most common fishes used for fish and chips are buttery-tasting cod or haddock (a species of cod), but pollock is also frequently used. Halibut is also fantastic for this purpose.
There's no single "best" fish, but top contenders for taste in Australia include Coral Trout, Barramundi, Snapper, King George Whiting, and Blue-Eye Trevalla, praised for their sweet, firm, white flesh, while Dhufish, Golden Snapper (Fingermark Bream), and Mangrove Jack are also highly rated for their delectable flavour and versatility, with many suggesting simpler preparations highlight their natural taste.