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Panko Crusted Rockfish Fillets

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Panko crusted rockfish fillets are oven fried to a golden brown with a light, crispy crunch. Their mild fish flavor and parmesan panko coating means these rockfish fillets are sure to please the pickiest palates. Serve this rockfish recipe as the main course in 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.

Two pieces of panko crusted rockfish and a green salad on a gray plate.

An Easy Rockfish Recipe

There is something so satisfying about biting into a piece of perfectly crispy fried fish hot from the oven. Especially when it’s a piece of oven fried rockfish.

The rockfish in this recipe is not heavy or fishy tasting, it’s a mild flavored fish with a firm but tender texture that melts in your mouth. Add to it the light crunchy coating on the outside and it satisfies even the pickiest of palates.

What really makes this a great recipe is that the magic (shallow pan frying) happens in your oven instead of on the stovetop, which means you use a lot less oil and you aren’t left with a big greasy mess to clean up. Not only does that make this a healthier alternative to deep frying, it’s fast enough for a quick weeknight meal.

Perfecting this rockfish recipe took some trial and effort, but based on reader reviews and comments they agree that it’s the best of the best rockfish recipes. Just check out the reviews in the comments below!

Two pieces of panko crusted rockfish and a green salad on a gray plate next to two pieces of rockfish on a cooling rack.

What You’ll Need

These panko crusted rockfish fillets are made in four simple steps and require rockfish fillets and a few pantry staples to put it all together.

  • Rockfish Fillets – Two large fillets weighing about 3/4 – 1 pound. Cut them in half to make them easier to handle.
  • Neutral Oil for Frying – Olive oil is common, but I prefer avocado oil. Any oil for high heat will work.
  • All Purpose Flour – The main component in the flour dredge. It’s job is to create a base layer so that the panko crust will stick.
  • Egg and Milk – Together these make up the egg wash, which creates the sticky layer between the flour dredge and the panko crust.
  • Panko Bread Crumb – The larger crumb size ensures a crispy coating that is much less likely to get soggy.
  • Parmesan Cheese – The not so secret ingredient in my panko crust. It adds flavor and helps bind the crust together.
  • Old Bay Seasoning – A one stop spice blend that you can easily find in your local grocery store, it’s a tasty compliment to rockfish and most other kinds of seafood.
  • Salt and Pepper – The gold standard for seasoning in the American kitchen, this recipe wouldn’t be the same without them.

A Little About Rockfish – Selecting Your Fish

For this recipe, I recommend rockfish. Here in the pacific northwest it is widely available at the local grocery store. It is fairly 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 rocky reefs near the bottom of the ocean.

Depending where you live, this fish can be called striped bass, pacific red snapper, rock cod, 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.

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Rockfish fillets set up to dredge in a flour, egg, and panko parmesan crust.

How to Make Panko Crusted Rockfish in the Oven

While getting this recipe just right took a few trials and a few errors on my part, my exhaustive testing has resulted in an easy to make rockfish recipe. The fish filets cook up in about 6 – 8 minutes, making it a great option for a busy weekday evening. Check out this video for an easy step by step overview of this recipe.

Breading Rockfish Fillets

Panko style bread crumbs make a huge difference in the texture. 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.

Dredging Rockfish Fillets

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.

Four pieces of panko crusted rockfish at the dredging station waiting to be fried.

Cooking Rockfish Fillets

The combination of a cast iron skillet and the oven was a game changer when developing this recipe. 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.

Two pieces of panko crusted rockfish and a green salad on a gray plate in front of to two pieces of rockfish on a cooling rack.

Panko Crusted Rockfish Fillets Recipe

Crispy, crunchy, golden brown panko crusted 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.

For more delicious entrees, check out my main dish recipe collection.

If you like this recipe, please give it a FIVE STAR rating and share it on your favorite social channel!

Two pieces of panko crusted rockfish and a green salad on a gray plate.

Panko Crusted Rockfish Fillets

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

The best rockfish recipe! Rockfish fillets are hand breaded with a parmesan panko crust, then oven fried for a crispy, golden brown outside with light, flaky fish on the inside. (See notes for air fryer instructions.)



  • 2 rockfish fillets*, 3/4 - 1 pound
  • 2 tablespoons of olive or vegetable oil for frying

Flour Dredge

  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Egg Wash

  • 1 egg
  • 2 tablespoons milk

Panko Crust

  • 1/2 cup panko bread crumbs**
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon of Old Bay Seasoning


  1. Place a large oven safe skillet into the oven and preheat to 425 degrees.

Set up the dredging assembly line:

  1. In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
  2. In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
  3. Wipe out the bowl, then use it again to whisk together the egg and milk.

Prep the fish:

  1. Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
  2. Dredge fish first in the flour, shaking off any excess.
  3. Dip fish into the egg mixture, allowing any excess to drip off.
  4. 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:

  1. When the oven and frying pan are preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
  2. Cook in the oven for 3 - 4 minutes, then carefully flip over.
  3. Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
  4. While fish cook, set up a cooling rack over a couple layers of paper towels. 
  5. Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.


*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. 

To adapt for the air fryer:
Cut the oil from 2 TBSP to 2 tsp. Combine the oil with the panko parmesan mixture, stirring to ensure the oil is absorbed by the panko, then dredge as instructed. Air Fry at 400º until crispy, about 6 - 8 minutes, turning over half way through the cook time.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 455Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 154mgSodium: 1415mgCarbohydrates: 38gFiber: 2gSugar: 2gProtein: 36g

Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

Did you make this recipe?

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For the step by step version of this recipe, check out the Panko Crusted Rockfish Fillets Story.

More Fish Recipes

By on August 29th, 2019

About Renee N Gardner

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109 Comments on “Panko Crusted Rockfish Fillets”

  1. I tried this for my husband who had asked for fried fish. Although skeptical, he really enjoyed it and would like it again! Victory!!

  2. Super easy and quick. This was my first time cooking rock fish, and I was pleasantly surprised how delicious it came out. Had it with a side of Asian Garlic Noodles *chefs kiss*

    Used left overs to make copy cat McDonald’s filet-o-fish sandwiches, and they tasted exactly like the McDonald’s version, but healthier!!

    Thank you so much for sharing this recipe!! <3

  3. This was my first time cooking with rockfish and I’m so glad I found this recipe. It was fast & easy to follow and clean up was a breeze. This recipe, in our household opinion, was near perfection! Followed recipe to a T and the only thing my husband and I would change next go-around would be to bump up the Old Bay Spice just a smidgen. This will definitely be put in our meal rotation!

  4. just finished dinner, my wife does not usually like enjoy fish. I keep trying to get her to like it. She loved your recipe, love that I cooked it. She was saying this would be traffic in a taco, or on a toasted bun. Thank you for sharing your recipe, will use many times more. We had fish and chips.

  5. Wow, this was so easy and very delicious!!
    I’m glad I have another piece of Rockfish in my freezer because I can’t wait to make this again!!!!

  6. My Oh My This recipe is so awesome! I made it last night with Black Cod caught off of Brookings, OR. It was accompanied by a wild rice dish and salad of veggies picked straight from our garden. I did however, flour the fillets in a paper bag the old fashioned way. It is now in the “Can’t wait to serve it to company” file. Thank You!

    • Yay!! I love when my recipes end up in the “can’t wait to serve it to company” file! Those sound like great side dishes for this dish and I love that you swapped the fish for the what you caught yourself.


  7. A stellar recipe! I’ve made it twice (so far — it’s going to be made a lot more!). Frying is tasty but not particularly healthy and it’s also scary (to me). This solves both issues and dinner is on the table in 20 minutes or less. My husband loves the end result and is always shocked how quickly I can get it on the table. Definitely a weeknight rock-star recipe!

  8. I’ve made this recipe twice now and its so good. My pickiest eater happens to love fish, and asks for seconds and thirds when I make this. I don’t have a cast iron, unfortunately, so I used another commenter’s suggestion and used a glass cake pan lined with foil and increased the temperature to 450 degrees. I also used one extra Tbs. of olive oil the second time because they stuck a little bit the first time. This will become a regular menu item for my family.

  9. Really a great, easy recipe. I love cooking in a heated skillet instea of stovetop. Tasted great- crisp, juicy, and cooked perfectly on first try. Twist of lemon at the end topped it off.

  10. This is an amazing recipe. I brought 4 fresh fillets back from the Chesapeake Bay ( St. Michaels’ Island). This was not labor intensive and the cool thing was frying in the oven but not like old school Shake and Bake! I actually pulled out my cast iron skillet that I haven’t use in years! This is an excellent recipe. I did not use the parmesan cheese because my daughter cannot eat that! Delicious and excellent!! Thank you!!

  11. Made it, exactly to recipe. First time using Panko. Turned out delicious!! Wife loved it, so I’m not likely to get out of cooking duty anytime soon!

  12. I air fry Pablo-crusted fish all of the time. I have a Breville Smart Oven (best kitchen tool ever) and it has a basket-like cookie sheet. Instead of adding oil to the breading, it’s much easier (and less calories) to use olive oil spray and lightly spray the fish before going into the air fryer. Also, no flipping required. Super fast, easy, delicious and low calorie to boot!

  13. So I followed this recipe, and I did enjoy it. Thank you. Just one thing though — I’m wondering why my fish didn’t come out crispy enough. I used a cast iron skillet, panko breadcrumbs, and I followed all the instructions with the dredging. How do I get a more crispy effect? Cook it longer? Broil it? I’m worried about overcooking the fish.

    • If you want it crispier without overcooking, you’ll have to increase the heat in your oven. When increasing heat, it’s even more important to make sure you are using an oil made for high heat. No EVOO! Go for a refined oil like coconut, avocado, or other vegetable oil.

      Questions: When we the last time you had the heat calibrated? Do you ever have to extend cooking times on other recipes? I’ve made this at my mom’s house once (in her brand new oven) and it totally flopped. Turns out her oven needed calibrated. Calibrations can slip over time and keep your oven from getting as hot as it used to.

  14. This recipe was super delicious! So glad I found it. Super easy as well, even with the dredging. Didn’t change measurements at all, even though I had 3 filets, and came out perfect. Slicing in half to make smaller was a great tip. Thank you!

  15. This was delicious! I’ve never eaten rockfish before so I was searching for a recipe that would make it more exciting than just baking. I doubled the recipe as I had 4 filets to prepare. My husband devoured his and even our picky kids enjoyed it. Thanks for sharing!

  16. So good! Made this gluten-free and dairy-free by using Namaste gluten-free flour, gluten-free Panko, cashew yogurt (in place of milk), and a combo of nutritional yeast, garlic powder and salt for the Parmesan. Followed the air-fry instructions for the oil, and air fried for 6 min. (3 per side) on 400 in the Cuisinart Air Fryer Toaster Oven. I had 6 filets that equaled 3/4 pound, so they were pretty thin. Made in two batches. Really great recipe!

    • Hi Lori!

      Step 1 in the recipe card under the section titled “Fry the Fish”. I’ve copied it for you here:

      1. When the oven and frying pan are preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.

  17. Rockfish is our new family favorite since they have it at Aldis! This is an amazing recipe that even my picky eater came back for THIRDS!! Great idea to cute filets to make smaller! worked well. I cooked so much, and thankful i did because there were no leftovers, that it took a bit of time with one pan. Next time…multiple! I did learn that with each new batch, I had to add more oil for it to brown right and that oil needs to get hot each time. So yummy!! and it didn’t stink the house!

  18. This is a great recipe!! I’ve used it multiple times on the Black Rockfish we caught in Alaska this past summer. Do you have any Halibut recipes? Rockfish is almost gone, but we still have Halibut as I caught a 100# fish.


    • Colleen,

      I am so glad you’ve enjoyed it and am so jealous that you are able to get out and catch your own. I don’t have anything published for Halibut, but I do eat it all the time. Hopefully I’ll have the chance to work out the kinks and get my recipe posted before you work your way through that huge fish!


  19. I made this tonight and loved it! I went deep sea fishing with my dad and he went back to MN and left me with our full share each of RockFish. I typically don’t like overwhelming taste of fish when I eat fish (funny I know), and this recipe was perfect. It was light, not greasy or fat feeling, and the taste and crunch was perfect!

    Thanks again 🙂

  20. Question – Would you recommend making this ahead? We sometimes eat at different times, and if adult children could heat the pan/oven and cook refrigerated/uncooked portion we could all still enjoy freshly cooked entree.

    • Hi Kathy!
      You can make it in advance and then freeze or refrigerate the fully cooked extra portions for later.
      Reheat it in the oven at 375º, kind of like store bought frozen fish, for results that are pretty close to the texture you get when cooking them the first time. If memory serves, frozen fillets take about 10 – 15 minutes and refrigerated take about 8 – 10 minutes. Depending on the thickness of the fish it may take more/less time.

      I have not tried making it part way (through hand breading steps) then refrigerated the uncooked portions to be cooked later. I don’t think this would give the best results and may result in a soggy coating, but if you try it I would love to hear how it comes out.

      I hope this helps!


  21. Oh wow! What a fantastic recipe! I picked up some Atlantic rockfish at Aldis today. Picked your recipe and so glad I did. Perfect coating. I will be saving this recipe. Thank you for sharing.

  22. I could not find my panko so I substituted corn meal instead. The fish turned out beautifully! I will be making this again. Next time I will make sure I have the panko.

  23. Fabulous recipe! I’m a BIG cast iron fan & it was perfect for this recipe. The outside was crispy golden brown & the inside was moist, tender, & flakey. The 2nd might we had yummy tacos with a light cole slaw & cubes of avocado…YES! I have made this recipe several times in the past 6 weeks because our fresh fish market has had fresh Rockfish on sale @ $4.99/lb. Unfortunately that sale ends next week.:( Thank you!

    • Annie, this makes me so happy!! I wish I could find a deal like that around here. When I say I could eat this multiple times a week, you now know just what I’m talking about. So glad it’s been consistently successful and your family enjoys it.

  24. Thank you! Used Panko for many years, love the added touch of Parmesan-Reggiano, I used another
    cheese, Asiago, again thanks! 5 STARS!!!

  25. I do a couple things differently, but have been doing them for years. I season only one side of the fish with cajun rub, coat both sides in wondra flour…then dip in egg wash, then roll in panko/parm. Rather than trying to flip such a delicate fish, I preheat the cast iron skillet on the stovetop getting the oil smoky hot. Put the fish in the skillet for about 30 seconds to 2 minutes (depending on thickness of your fillets). Then transfer to the oven which is preheated and on broil (I use convection broil). Leave in for about 2-3 minutes or panko is brown whichever comes first. I dislike overcooked fish…my rule of thumb is 2 minutes per quarter inch thickness total cooking time…seems to work.

    • I like your take on the broiler! I’ll have to try mine that way some time. And I totally agree on disliking overcooked fish, or really any over cooked meat. Thanks for stopping by Thom and taking the time to leave a comment.

  26. I recently had a memorable deep sea fishing trip that left my freezer full of Pacific rock and ling cod. I searched for the perfect simple and quick recipe and found it. Thank you Renee for the clear step by step instructions and everyone that I make it for falls in love fish eaters or not. The ingredients are commonly used items and readily available at most stores. I don’t normally write reviews but this one deserved my attention.

  27. After a day deep sea fishing my buddy & I each came home with 10 Rockfish, about 12# of fillets. He fixed a meal at his house on my way home. He is a good cook, but I was disappointed in the meal. Upon arriving home, I froze all the rockfish, wondering if I could find a recipe that would improve the results of our trip. WOW, did I!! This recipe of yours is fantastically easy and delicious. I thawed a package of 3 fillets, which my wife and I ate for three meals! I raved to my buddy about this and have sent the recipe on to him. You saved a lot of fish from going bye-bye the wrong way! Thank you

    • Paul, This makes me so happy!!! I would hate for all that rockfish to go to waste and so glad you came across my post. Don’t forget to also check out my Rockfish Tacos – you can make the fish crispy with this recipe, or grill it on a cedar plank as described in that recipe. I’m also working on some rockfish cakes (like crab cakes) but my supply of rockfish isn’t as plentiful as yours, so it’s a little slow going.

  28. Awesome recipe! I substituted Italian bread crumbs for Panko (didn’t have them). Will definitely make this again & again. Oh, I had oven baked asparagus too… very yummy dinner with a side salad.

    • So glad you enjoyed it Melinda!! If you do try it with panko next time, come back and tell me which one you like better! I can’t find a brand of standard breadcrumbs that I like, so short of making my own (which doesn’t happen for a weeknight meal) I stick with panko. I’d love to hear your comparison of the two.

  29. I have never before been moved to write a comment on a recipe but this one is too good to pass up. Read your directions and expected to end up with a good meal. Followed your directions to the letter and ended up with a gourmet treat. The crisp, ever so slightly salty crust perfectly sets off the moist flaky fish inside. The assembly line, the oven, and of course the Panko and grated Parmesan made the process painless and the result delightful. I also appreciated your description of the process, which explained why you do it just this way and convinced me to do so as well.
    Thank you.

    • Neil,

      You are welcome. I am so glad you took the time to leave a comment and let me know that it worked so well!! It’s comments like these that make me remember why I do this: so that people like you can make amazing food at home. I’m so glad you loved it.


  30. This is a restaurant quality meal. The fish was delicious. Using such simple ingredients to create this meal was awesome. Your pictures and directions were very helpful. I know I am going to be making this recipe often. Next time, I am going to heat my cast iron skillet on the BBQ and cook my fish on the BBQ with the lid closed. My oven takes too long to reach the suggested temperature and then to cool down, especially annoying on a hot day like it was today. Thank you for posting this recipe and giving the “from scratch” enthusiasts a quality blog site.

    • Thank you Eieen. I am so glad you enjoyed it. Yes, the one negative about this recipe is the hot oven on a hot day. It’s not so bad in Spring or Fall, but in the midst of Summer it can be too much. I think your plan to use the grill will work well. If it does, share it on Instagram and tag me @reneengardner so I can see!

  31. 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..

    • 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?

  32. 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!

    • 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!

  33. 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

    • 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

  34. 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.

  35. 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.

  36. 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….

    • 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!!

  37. 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!!

  38. 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!

    • 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!)

    • 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

      • 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

      • As I don’t have a cast iron skillet, I used an old baking sheet but upped the temp to 450. Worked perfectly.

  39. 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 🙂

    • 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

      • 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.

      • You don’t need a cast iron skillet. Used an old “seasoned” baking sheet that I’ve had for 35 years. Covered the base with light olive oil and preheated. My rockfish fillets were a little thicker so needed an extra minute or so but came out golden brown nonetheless..Was devoured by the family with gusto. Definitely a keeper for the family recipe box.

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