Panko Pan Fried Rockfish
CSF member Rosalind Kim shares her rockin’ Panko Pan Fried Rockfish recipe - simple and delicious. Dig in!
Inrgredients:
1/3 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
1 tablespoon parsley
1 egg
1 tablespoon mayonnaise
2/3 tablespoon Dijon mustard
1/3 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pounds fresh rockfish fillets
Vegetable oil for frying
Steps:
Combine the Panko, Parmesan, and parsley in a pie dish.
In a separate bowl, combine the egg, mayonnaise, Dijon, garlic, salt, and pepper.
Pat the rockfish fillets dry with a paper towel.
Best to cut the fillets into smaller sections about 3 inches long.
Add the rockfish fillets to the egg mixture and gently stir to coat the fish.
Pick up the fillet pieces one at a time and place in the Panko mixture. Coat both sides of the fish with the breadcrumbs and gently press down on the fillets to get the breadcrumbs to adhere. Repeat with all the fish fillets.
Add enough oil to a 10-inch skillet to get it about 1/4 inch deep. Heat the oil over medium-high heat.
When the oil is hot, use tongs to gently add the fish fillets to the pan and cook for 90 seconds to 2 minutes until golden brown. Carefully flip the fish fillets over and cook the other side for another 90 seconds to 2 minutes.
When the rockfish fillets are golden brown, lay them on a cooling rack or some paper towels while you finish frying the rest of the fish.
Serve with tartar sauce or garlic lemon butter sauce.
Helpful Tips:
Dry the rockfish filets thoroughly before dipping them in the egg mixture. You can pat the filets down with a paper towel. If they are not dry, the egg mixture will not cling to the fish.
To check that the oil is hot enough without a thermometer, place the handle of a wooden spoon in the oil. If you see bubbles around the handle, then the oil is hot enough.
Cut the rock fish filets into 3-inch-long pieces. Smaller fish portions will be easier to handle and will fit better in the skillet.