Panko crusted oven fried rockfish fillets fry up golden brown with a light, crispy crunch. Their mild fish flavor and slightly salty parmesan panko coating means these rockfish fillets are sure to please the pickiest palates. Serve these fried fish fillets as the main course, or use them for fish tacos, fish sandwiches, or even fish and chips. It’s easy enough for a weeknight, but impressive enough for date night too. Read up on my tips and tricks below, then try your hand at making them for yourself.
This recipe was updated on March 13, 2018 to reflect a recommendation for a larger skillet, smaller pieces of rockfish, and to streamline the preparation process.
There is something so satisfying about biting into a piece of perfectly crispy fried rockfish. It’s slightly salty with a crunchy coating on the outside and tender fish inside. Not heavy or fishy tasting, but mild and light. Creating my perfect weeknight version of fried rockfish fillets took some trial and effort, but considering this is my most popular post, I’m sure you will agree that this fish recipe has it figured out.
The panko crust, which is really a parmesan panko combination, gives us a light, crunchy coating that is never heavy or mushy. It browns up quickly to a light golden brown and because the magic happens in your oven instead of on the stovetop, you aren’t left with a big mess to clean up. The fish itself has a light flavor, not fishy, with a firm but tender texture that melts in your mouth.
Getting this recipe just right took a few trials (and a few errors), but I discovered that my special recipe involved not just one, but two tricks in order to achieve perfection. The first being the panko style bread crumbs and the second the combination of a cast iron skillet and the oven. This fish cooks up in about 6 – 8 minutes, making a great option for a busy weekday evening.
The Fish
For this recipe, I recommend rockfish. Here in the pacific northwest it is widely available, which makes it inexpensive to buy and most of it is locally caught. Rockfish is a blanket term covering many different species of fish – more than 60 of which can be legally sold under the name rockfish – that all tend to lurk among the rocks near the bottom of the ocean. Depending where you live, this fish can be called bass, red snapper, ocean perch or sea perch. While that can make fish buying confusing for many of us, lets focus less on the name and what we are looking for in a fish fillet.
Most importantly we are looking for a white fish, with a light flaky texture and a mild fish flavor. Most rockfish fillets that I find locally measure less than 1″ thick at their thickest point. This leads to a fast cooking time, which is key to getting this crispy coating and perfectly cooked fish at the same time. If you are unable to find something labeled as rockfish, check with your butcher or seafood monger about substitutions. When I can’t find rockfish, I often substitute other types of whitefish like cod, tilapia, catfish or halibut.
The Breading
If you aren’t familiar with panko style bread crumbs, allow me to introduce you to my crunchy friends. Yes, they are different from regular bread crumbs. Panko is a Japanese style breadcrumb with chunks that are larger, crispier, and lighter. This means that the resulting crust is light and almost delicate in texture, which is exactly what we want.
These days you should be able to find them in most grocery stores, either with the regular bread crumbs or in the Asian foods section.
The Dredging Process
The recipe follows a standard dredging pattern to create a breading that doesn’t slide off. Start with the seasoned flour. Coat the fish lightly, making sure to get every available surface, then shake off any excess. Next dip it in the egg/milk mixture, again coating well. Hold it up for a few seconds to allow any excess to drip off before placing it into the panko/parmesan mixture. Lightly press the mixture onto the fish, making sure it adheres fairly evenly. Place the breaded fish onto a clean plate to rest for at least 2 minutes before cooking so that the crumbs can soak into the egg.
The multiple steps are necessary to make it all stick. Wet won’t stick well to wet and dry won’t stick well to dry. By building the coating on in alternating layers of wet (fish), dry (flour), wet (egg), dry (panko) we create a crust that won’t fall off when we cook it or when we serve it.
The Cooking Process
Cooking these rockfish fillets in oven serves a few purposes. First, it allows you to use only 2 tablespoons of oil for frying. Much healthier than deep frying or even pan frying in a half inch of oil. Also, by cooking them in the oven the trapped heat allows them to cook through very quickly while the oil helps create that perfectly golden crust. Bonus: the oven will contain all of the grease splatters, meaning less danger in the kitchen and less mess to clean up afterwards.
You will need to make sure that your pan is oven safe up to 450 degrees. While a stainless steel pan might get the job done, you will get better results with a cast iron skillet. I previously recommended a 10″ skillet, but if you cut the larger fillets into two pieces, that 10″ skillet can get crowded. I now use a 13 3/4″ skillet. If you don’t have one that large, you can easily make this fish in two batches without the first one going cold.
You must preheat the oven with the pan inside. Be very careful when flipping these fillets over. Not only can grease splatter, but the tender fish can break apart. I use a spatula and a pair of tongs to gently turn the fish, but cutting the fish pieces in half makes this process much easier.
RECOMMENDED KITCHEN TOOLS
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for being a part of Renee Nicole’s Kitchen. For more recommended kitchen tools, check out my Kitchen Essentials page.
Panko Crusted Oven Fried Rockfish Fillets Recipe
Crispy, crunchy, golden brown panko crusted oven fried rockfish fillets are sure to please the pickiest palates. Serve them with a simple salad or try them with my Easy Oven Asparagus or Screaming Skillet Green Beans. These rockfish fillets are also excellent for fish tacos – swap them for the grilled fillets in these Grilled Rockfish Tacos.
If you have leftovers, or just want to do the work in advance, these fish fillets keep well in the fridge for a day or the freezer for up to 3 months. Freeze in a single layer on a baking sheet, then place in a zip top or other airtight container for storage. To reheat, bake in a 375 degree oven until they are hot through.
If you like this recipe please give it a 5 star rating!
Panko Crusted Oven Fried Rockfish Fillets
Panko crusted rockfish fillets are hand breaded and oven fried to the perfect golden brown on the outside with mild flaky fish on the inside. They make for an easy, but impressive dinner and even the pickiest palates will approve.
Ingredients
Fish
- 2 rockfish fillets* 3/4 - 1 pound
- 2 TBSP of olive or vegetable oil for frying
Flour Dredge
- 1/3 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
Egg Wash
- 1 egg
- 2 TBSP milk
Panko Crust
- 1/2 cup panko bread crumbs**
- 3 TBSP grated parmesan cheese
- 1 tsp of Old Bay Seasoning
Instructions
Place a large oven safe skillet into the oven and preheat to 425 degrees.
Set up the dredging assembly line:
In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
Wipe out the bowl, then use it again to whisk together the egg and milk.
Prep the fish:
Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
Dredge first first in the flour, shaking off any excess.
- Dip fish into the egg mixture, allowing any excess to drip off.
Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere.
Fry the fish:
- When the oven is preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
- Cook for 3 - 4 minutes, then carefully flip over.
- Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
While fish cook, set up a cooling rack over a couple layers of paper towels.
Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.
Recipe Notes
*If you rockfish is thicker than 1" at their thickest point, you'll need to add an extra minute or two to the cook time.
**Many of the rockfish fillets I find in the pacific northwest are too big to handle without splashing grease or having them fall apart on me. Slicing them into more manageable fillets makes this cooking method much easier.
***If your rockfish fillets are large enough to cut into more than 2 pieces, you may want to add an extra tablespoon or two of panko to the crumb mixture.
Sara
This looks great! I am always thrilled to try new fish recipes!
George Nochta
If you do not have a cast iron skillet do not make this recipe. At 450 degrees the panko coating will not brown. The fish will be done, but if you want brown crusted fish you’ll be disappointed
Renee Sitavich
George is right. The dark color of the cast iron definitely impacts the browning of the panko. If you make it in a stainless steel pan the fish will be cooked, but the breading will only be lightly browned.
Mrs Minty Cream
I don’t think I have had rockfish before but your pictures make it look SO GOOD! It just happens that i have a packet of panko bread crumbs in my pantry and I think you just gave me an idea on how to use it! Thanks for the share 🙂
Noel
Exactly what I needed to go with the tilapia in the freezer … I was wondering how to make it “new and exciting” this week!!
yummed and stumbled
Renee Sitavich
Thank you!! Hope you enjoy!
Felesha
I just love working with panko! It’s only the best crunch EVER!!!
Jessica
Renee, these fillets are perfectly brown! You really can’t beat the crunchy, crispy texture of Panko. I’d love these fillets on a sandwich!!
Renee Sitavich
They work wonderfully on a sandwich (or in a taco too!)
Tania @ COOKTORIA
Felesha is right! Crunchy panko with juicy fish inside… It is the BEST!
Samatha
You say oven fried but it does not say to put into the oven after frying
Renee Gardner
Samantha, Thanks for taking the time to comment! The frying in this recipe actually happens in the oven. As the directions say, you preheat the oven with the pan inside and then add the oil, followed by the fish. In a matter of minutes you have crispy fish fried inside the oven. I hope you enjoy it! – Renee
Mary
You did not put oven temperature in recipe.
Renee Gardner
Hi Mary! Thanks for stopping by! The first instruction in the recipe card says “Place a 10″ oven safe skillet into the oven and preheat to 425 degrees.” The oven and pan must both be heated to 425 degrees in order for the fish to brown properly. If you have any other questions, don’t hesitate to ask!
Renee Nicole
Vanessa
So very delicious!! Thank you for the amazing recipe!
It was my first time cooking rock cod (fiance just caught it 3 days ago) and I will definitely be using this recipe again! Even the mother in law who doesn’t eat fish said it was good! thanks again!
Renee Gardner
Thank you Vanessa!! This is still one of my most favorite fish recipes and I’m glad your family enjoyed it. Best wishes to you and your fiance (and I hope you find more recipes to impress your mother-in-law too!)
Colleen Shelley
Love this recipe! This is the second time I have made this in 10 days. I do not have a cast iron skillet so I use my calphalon and it came out beautiful.wonderfully crispy and lightly browned! Perfect! Thanks so much for this!!
Renee Gardner
Wow Colleen! That’s great to hear! Even I struggle to get it right when it isn’t cast iron. I’m so glad you are enjoying it – it’s my absolute favorite way to eat fish!
Sabrina @ Familynano
This is a great recipe – delicious and easy.
The panko adds a light crispy taste with great texture
Thanks for sharing, Renee!
Renee Gardner
You are welcome Sabrina! This is still my favorite way to make fish – I may have to put it into the rotation this week!
Erin
Delicious! This is exactly how I love to eat fish.
Renee Gardner
Thanks Erin! Me too!
Betty
Love this recipe for fish fillets. The crispy crust made all the difference with our rockfish fillet.
And so easy. Will it work with salmon? Next time….
Renee Gardner
Thanks Betty! It’s still my favorite way to eat fish. I’m not sure if it will work with a salmon filet, since they are cut much thicker. You’d probably end up with the outside cooking too fast and the inside not cooking through. If you do want to try it, I’d cut the salmon filet in half crosswise to make it about as thick as the rockfish. Please come back and let me know if it works!!
Anne D
This was delicious! I used half of the Bay seasoning since we don’t like spicey food. Because it is a hot summer day, I didn’t want to heat up the kitchen. So I pan fried the fish for about 8 min total with 2-3 tablespoons of olive oil in a non stick pan. The crust was brown and crisp. This is actually fairly easy. I will definitely make it again.
Renee Gardner
Thanks Anne! I’m so glad you enjoyed it.
Bella
Exceptional! Crispy, crunchy without all the oil. My guy is gluten free, so I dusted the fish first with gluten free flour, then the egg wash, followed by medium-fine cornmeal. It was amazing.
Renee Gardner
So glad it worked well for you with your substitutions! The cornmeal would give it an excellent crunch!
Janet Martin
Holy Panko Batman! Thank you so much for this recipe!! We recently moved to the PNW and I came upon a great deal for some fresh caught Rockfish. I was unfamiliar with this fish but I bought a large quantity as the price was so good and it was fresh. I packaged it up in multiple pkgs for my freezer. I tried (unsuccessfully) cooking two separate batches. I had avoided cooking the rest for the past couple of months, and was contemplating throwing it all out! (I am a great cook, really…lol) I followed your recipe to the letter, using the coconut oil option and my cast iron skillet. I actually made two batches, as I had packaged the fish in parcels of 4. We LOVE it! I took pics but I don’t see an option to upload them. Anyway, I am forever grateful and will make it this way from now on, and I will not shy away from buying Rockfish in the future! Thank you again!! P.S. So much less mess than pan frying on the stove top! P.P.S. Sorry for such a long review! xoxo
Renee Gardner
Janet,
Thank you for the long review!! I’m so glad that you not only found a tasty way to use all that rockfish, but I’m glad your family loved it as well. I am new to the PNW as well and can’t wait to get my hands on more of it. It’s still my favorite way to eat it. If you want, post the pics on IG and tag me @reneenicoleskitchen! I’d love to see how they turned out! You can also find me on facebook at https://www.facebook.com/ReneeNicolesKitchen
Susan Murray
This was an easy, delicious recipe. Thank you for sharing it.
Renee Gardner
You are welcome Susuan! Glad you enjoyed it!
Danielle
I am addicted to panko breadcrumbs! I started using them a year or so ago, and prefer them over regular breadcrumbs…I don’t even remember the last time I used regular breadcrumbs. This fish sounds delicious. And so easy for weeknights, it’s perfect!
Renee Gardner
I’m the same way! Before I discovered panko you wouldn’t find breadcrumbs in my pantry. Now, I buy a new box before the old runs out. I hope you get the chance to try this fish!
Laurie
I made the recipe, followed it to a “T” including the iron skillet. I would make it again and again using even other types of fish. I purchased a bit more rockfish than I really needed as I often do misjudge when buying fish. So the extra breaded uncooked fish ready to go I will make fish tacos with tomorrow as Renee suggested..The fish comes out super crispy and not greasy like a fried fish would..
Renee Gardner
Laurie – I am so glad to hear you love this recipe! If you don’t mind, please let me know how the extra fish turns out. Any time I’ve had extra I’ve gone ahead and cooked it, then froze it for later. I’d be very interested in knowing how it kept – did you refrigerate or freeze the breaded fish? Did it turn out as crispy as the fish cooked immediately?
Tara
I love this method of “frying” fish! I didn’t have parm, so I used blue cheese instead. So light and delicious. Thanks for sharing!!
Renee Gardner
Ohh!! Did you use a hard, aged blue cheese?! That sounds like such a fun combination.