Crispy Panko-Crusted Rockfish Fillets

RENEE NICOLE'S KITCHEN

Panko-crusted rockfish fillets are oven fried to a golden brown with a light, crispy crunch. Their mild fish flavor and parmesan panko coating mean these rockfish fillets are an easy option to enjoy for dinner. Serve this easy rockfish recipe as the main course in fish tacos, fish sandwiches, or even fish and chips. Read up on my tips and tricks below, then try your hand at making them for yourself. Ready in 20 minutes!

RENEE NICOLE'S KITCHEN

Crispy Panko-Crusted Rockfish Fillets

YIELD:

2 SERVINGS

PREP TIME:

10 MINUTES 

COOK TIME:

8 MINUTES

TOTAL TIME:

18 MINUTES

Fish – rockfish fillets* – olive or vegetable oil for frying Flour Dredge – flour – salt – pepper Egg Wash – egg – milk Panko Crust – panko bread crumbs** – grated parmesan cheese – Old Bay Seasoning

Ingredients

1. Preheat the oven to 425º F with an oven-safe pan inside. 2. Set up your three-step dredging station. 3. Set up your draining rack.

PREP work

Dip fish fillets into the seasoned flour, then the egg wash, then the panko crust.  Ensure that they are completely coated at each step.

Dredge the fish

Carefully add oil to your hot pan, allow it to heat, then add the fish. Cook 3- 4 minutes, then flip and cook an additional 3-4 minutes.

Fry the Fish

Move the fillets to your draining station, season with salt if desired, and allow them to cool slightly.

Drain and Cool

Full Ingredients And Instructions

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