Panko Crusted Rockfish Fillets

RENEE NICOLE'S KITCHEN

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

RENEE NICOLE'S KITCHEN

INGREDIENTS

Fish – rockfish fillets* – of 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

Yield

2 SERVINGS

prep time

10 MINUTES

total time

18 MINUTES

Panko Crusted Rockfish Fillets

1. 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.

DREDGE

2. In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.

DREDGE

3. Wipe out the bowl, then use it again to whisk together the egg and milk.

DREDGE

1. Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***

PREP THE FISH

2. Dredge fish first in the flour, shaking off any excess.

DREDGE

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

DIP

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.

COAT

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.

FRY THE FISH

2. Cook in the oven for 3 - 4 minutes, then carefully flip over.

COOK

3. Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.

COOK & CHECK TEMP

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

GET READY TO COOL

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

REST & SERVE

Enjoy!

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