Mastering Breaded Rockfish
May 9th, 2022The Crispiest Way to Pan-Fry Rockfish
The thinner profile of rockfish fillets makes them the ideal type of fish to bread and fry, since the fish and breading will take about the same time to cook. Plus, there's plenty of surface for breadcrumbs to stick to, so you'll be able to get full texture potential from this cooking method.
How to Make Breaded Rockfish
Gather your materials and ingredients: rockfish fillet, tea towel or paper towels, high-heat cooking oil, salt and pepper, sharp knife, fish spatula, deep-sided skillet, flour, whisked egg, panko breadcrumbs
Preheat about 1/8 of oil in a deep-sided skillet over medium heat. Meanwhile, pat rockfish fillet dry with a tea towel or paper towel.
Dredge fillet in flour, whisked egg, and then breadcrumbs. Once oil is hot enough to sizzle, carefully lower fillet into skillet.
Sear until a golden crust has formed on each side of fillet, flipping halfway through cooking, for a total cook time of about 5 minutes. Fillet should be opaque throughout and flake easily with a fork. If desired, set finished fillet aside on paper towel to drain before serving.
Enjoy! Once you've mastered how to bread Pacific Rockfish, try making our recipe for Rockfish Milanese with a Golden Panko Crust.
Wild Alaskan Company delivers wild-caught, sustainable seafood directly to your door. Get Started.
*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.
How to Bread Rockfish
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
5 minutes
Total time
15 minutes
Yield
1 serving
Ingredients
- 1 (6 to 8 oz.) portion rockfish
- High-heat cooking oil
- Flour, for dredging
- 1 egg
- About 1 cup panko breadcrumbs
Instructions
1. Heat about ⅛ inch of high-heat cooking oil in deep-sided skillet over medium heat.
2. Meanwhile, set up your dredging station in three dishes: add flour to one, whisk egg in another, and breadcrumbs in the last dish.
3. Pat fillets dry with a tea towel or paper towel. With a sharp knife, make shallow cuts on the darker side of the fillet to score the fish, then season with salt and pepper. Dip each piece into flour, egg, then breadcrumbs, coating both sides.
4. Once oil is hot enough to sizzle, carefully lower fillets into skillet. Sear until a golden crust has formed on each side of fillet, flipping halfway through cooking, for a total cook time of about 5 minutes. Fillet should be opaque throughout and flake easily with a fork. Do this in batches if needed. Transfer to a paper towel to drain until ready to serve.
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.
