20 Minute  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 – High-heat oil – Flour – Egg – Milk - Panko - Parmesan

Serve this easy rockfish recipe as the main course in fish tacos, fish sandwiches, or even fish and chips. Ready in 20 minutes!

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.

Prep the fish.


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.


Swipe up for full recipe!