In the spirit of creating shared experiences — one of our core values here at Wild Alaskan — we're excited to share the culinary seafood awesomeness that unfolds in the homes of our very own teammates. This spicy fish fry recipe features breaded fish that's been coated in an easy cornmeal mixture. The cornmeal in the fish fry mix gives rockfish fillets a substantial bite that complements its firm flake.
Member Experience extraordinaire, Kayleen Burkett, had never tried Pacific Rockfish before joining the Wild Alaskan team. "I was sold for life!" Kayleen said. "The flavor and texture of rockfish had me hooked. The fillets are thin and long — easy to fry up. Additionally, the flavor of rockfish is more robust than cod, making it the perfect fish to bread without losing the delicious rockfish flavor in the breading."
TEAM RECIPE: Kayleen's Hot Breaded Rockfish
May 19th, 2021Turn Up the Heat and Rock Your Fish
TEAM RECIPE: Kayleen's Hot Breaded Rockfish
By Wild Alaskan Company
Kayleen's go-to rockfish recipe celebrates the unique flavor of rockfish while bringing the heat with her favorite jalapeño hot sauce: "I love this recipe for so many reasons! Rockfish has a very distinct flavor, and this coating really enhances the great taste of Rockfish without overwhelming your taste buds. The hot sauce is one of the most important aspects though - it provides that perfect final touch!".
Prep time
15 minutes
Cook Time
5 minutes
Total time
20 minutes
Yield
2-3 servings
Ingredients
- 2 (6-8 oz.) fillets of Pacific Rockfish
- ⅔ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. cayenne pepper
- ½ tsp. lemon pepper
- ¼ tsp. paprika
- 2 eggs
- 2 tsp. Yellowbird Jalapeño Hot Sauce
- Vegetable oil (enough to fill 4 inches of a pot or deep fryer)
Instructions
1. Add all dry ingredients to a shallow bowl (or pie tin) and mix until well combined.
2. In a separate shallow bowl, whisk together egg and hot sauce until well combined.
3. Add each rockfish fillet into the beaten egg mixture. Cover completely before moving fillets to the dry cornmeal mixture.
4. Make sure rockfish fillets are evenly coated in the cornmeal mixture before placing them on a plate to rest.
5. Let coated fillets rest for 5-10 minutes before frying.
6. In a deep pan, pot, or deep fryer, pour in oil and heat to medium-high heat (340°F).
7. Fry portions until golden brown on both sides
8. Cool for 5-10 minutes -- serve with lemon, parsley, and tartar sauce for dipping!
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
