A perfectly pan-fried fillet of Pacific rockfish is flaky and flavorful, ready to pair with your favorite side of veggies and a bold sauce. Pan-frying is one of the quickest ways to prepare Pacific rockfish, and also the most dynamic: with a proper sear, the fillets develop a crisp, golden crust that complements this white fish’s robust flavor profile.
The WAC recipe team featured this cooking technique for Pan-Fried Rockfish in a live event! Watch the recording of the cooking demo to see how it's made.
Simple Tips for Perfectly Pan-Fried Pacific Rockfish
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Pat Pacific rockfish fillet dry to remove excess moisture.
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Score the darker side of the fillet to prevent fish from curling as it cooks.
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Sufficiently preheat your pan and oil to ensure a crisp sear.
How to Pan-Fry Pacific Rockfish
Gather your materials and ingredients: Pacific rockfish fillet, tea towel or paper towels, high-heat cooking oil, salt and pepper, sharp knife, fish spatula, cast-iron or stainless steel skillet
Preheat skillet over medium-high heat. Meanwhile, pat Pacific Rockfish fillet 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. Season with salt and pepper.
Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place fillet into skillet and briefly press down with a fish spatula to ensure good fillet to pan contact. Sear undisturbed until fillet releases easily with the help of the fish spatula, about 2 minutes. Flip carefully, then allow to cook until remaining side is seared, another minute or two.
Enjoy! Once you've mastered the basic technique for pan-frying Pacific rockfish, try making our easy recipe for Pan-Fried Rockfish with a Vinegary Caper-Anchovy Sauce.
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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.
