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    cornmeal crusted rockfish
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    cornmeal crusted rockfish

    Matt’s Cornmeal Crusted Rockfish

    March 3rd, 2023

    A Hearty Recipe with a Family Legacy

    This simple, hearty recipe for cornmeal crusted rockfish is from Member Experience Specialist Matt Robinson, who shared this recipe with the team as an homage to his grandmother. Every time Matt makes this recipe, he remembers her sense of adventure, and her sense of justice. 

    “She always spoke up when she witnessed disrespect towards anyone, especially children or marginalized communities,” he recalled. “She made her voice heard in spaces of her generation where men were typically the only ones speaking. I am very grateful that she passed this framework of social justice onto her family.” 

    matt robinson grandmother

    Matt distinctly remembers the first time his grandmother made him this special recipe for pan-fried fish. The family had been vacationing in the mountains of North Carolina, and after a full day fishing in the river, they were more than ready to enjoy a well-earned meal. Matt’s grandmother filleted all of the freshly-caught fish that they’d brought home with them. Then, before he knew it, she presented him with a plate of juicy, crispy, and perfectly spiced fish in a golden cornmeal crust.

    Thanks, Matt, for sharing your grandmother’s legacy — and recipe! — with the WAC fish family.

    Print Recipe

    Crispy Cornmeal Crusted Rockfish

    By Wild Alaskan Company

    Prep time

    5 minutes

    Cook Time

    10 minutes

    Total time

    15 minutes

    Yield

    2 servings

    Ingredients

    • 2 (6 to 8 oz.) portions Rockfish
    • 1 egg
    • 2 tablespoons milk
    • ⅔ cup flour or gluten-free alternative
    • ⅓ cup cornmeal
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1 tablespoon neutral oil
    • 1 tablespoon butter
    • Lemon wedges, for serving

    Instructions

    1. Set up your dredging station: Whisk together egg and milk on a rimmed plate. On another rimmed plate, stir together flour, cornmeal, garlic powder, paprika, and salt until well-combined.

    2. Pat fillets dry using a clean kitchen towel or paper towel. Dredge fillets in wet ingredients, then in dry ingredients. Pat dry coating onto fillets to ensure light coverage on both sides.

    3. Melt oil and butter in a large pan over medium heat. Add fillets to pan in a single layer and allow to fry undisturbed until golden brown and crusty on one side, about 4 or 5 minutes. Flip and fry until remaining side is golden and fish is flaky, about 3 more minutes. Do this in batches if necessary.

    4. Move fillets to a paper bag to soak up excess oil or allow to rest on a wire rack for a few minutes for oil to drain. Then, transfer to serving platter. Serve with salad and lemon wedges, if desired.


    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.

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