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.
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*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.
