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

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Gray Frame Corner

INGREDIENTS

Fish – 2 rockfish fillets*, 3/4 - 1 pound – 2 tablespoons of olive or vegetable oil for frying Flour Dredge – 1/3 cup flour – 1/2 teaspoon salt – 1/2 teaspoon pepper Egg Wash – 1 egg – 2 tablespoons milk Panko Crust – 1/2 cup panko bread crumbs** – 3 tablespoons grated parmesan cheese – 1 teaspoon of Old Bay Seasoning

Panko Crusted Rockfish Fillets

Yield

2 SERVINGS

prep time

10 MINUTES

total time

18 MINUTES

Arrow

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

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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