Panko Crusted Rockfish Fillets

Their mild fish flavor and parmesan panko coating mean these rockfish fillets are sure to please the pickiest palates.


– Rockfish Fillets – Vegetable Oil – Flour – Egg – Milk

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.

Set up the dredging assembly line. In a large bowl, combine 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.


Dredge the fish first in the flour, shaking off any excess. Dip the fish into the egg mixture, allowing any excess to drip off.

Prep the fish.


Coat the fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest for 1–2 minutes so the panko can adhere.


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