“Panko crusted oven fried rockfish fillets fry up golden brown with a light, crispy crunch.”

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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

Panko Crusted Oven Fried Rockfish Fillets



prep time


total time



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

Preheat the Oven

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.

Set up the dredging assembly line:

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.

Prep the fish:

3. Dip fish into the egg mixture, allowing any excess to drip off.

Prep the fish:

4. Coat fish in the panko mixture, shaking off any excess. 

Prep the fish:

1. Add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute then add the fish fillets.

Fry the fish:

2. Cook fish 3 - 4 minutes, then carefully flip over and cook 3 - 4 minutes more. 

Fry the fish:

While fish cook, set up a cooling rack over a couple layers of paper towels.

3. Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.

Fry the fish:

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