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Pan-fried rockfish doesn’t need a deep fryer or a pile of dishes to be good. This recipe keeps things simple: flaky fish, crispy golden edges, and a coating of Parmesan and Panko that brings the crunch without trying too hard.

The seasoning is balanced, the texture hits just right, and it cooks faster than your delivery app can load. We’ve tested and refined this one to earn its place in the weeknight dinner rotation, and you can use fresh or frozen fillets.

Two fillets of crispy fried rockfish on a plate with rice.
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Here is Why This Pan Fried Rockfish Recipe Works

  • Crispy, not greasy: You get that satisfying crunch without deep-frying your entire kitchen (or yourself).
  • Flavor that sticks: The Dijon, Parmesan, and garlic combo actually clings to the fish and brings the flavor.
  • Weeknight-friendly: This shallow fish fry has a quick prep, fast cook time, and minimal cleanup. What’s not to love?
  • Freezer-friendly fish approved: Works just as well with frozen rockfish, so no need to plan your life around a trip to the seafood counter.

The seasoned breadcrumb coating uses an easy two step process similar to my baked panko chicken.

Spooning lemon sauce over a rockfish fillet.

Recipe Tips

Pat the fish dry: Moisture is the enemy of a good crust. Give those fillets a quick towel-off before they hit the egg mixture.

Don’t skip the press: Gently pressing the breadcrumbs onto the fish helps them actually stay put when frying.

Check your oil temp:  Aim for 350°F to 375°F. Too cool, and you’ll end up with oily fish. Too hot, and it’ll burn before it cooks through.

Work in batches: Crowding the pan drops the oil temp fast. Fry a few pieces at a time for even browning.

Serve the rockfish dinner with lemon garlic butter sauce or tartar sauce.

For more weeknight fish dinners, try my baked fish and chips or whole rainbow trout recipe.

Fork lifting breaded fish with creamy sauce, herbs; lemon and salad behind.

Storing Leftovers

Refrigerate: Store cooled fillets in an airtight container in the fridge for up to 2 days.

Freeze: Place the cooked fillets on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.

Reheat: For the crispiest results, reheat in a 375°F oven or air fryer until heated through, about 8 to 10 minutes. Skip the microwave unless you’re going for soft and sad.

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Two fillets of crispy fried rockfish on a plate with rice.
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
4.80 from 121 votes

Crispy Pan Fried Rockfish

This rockfish dinner recipe is better than anything you can find in a restaurant. The fish gets dipped in a seasoned egg batter then coated in a Panko and Parmesan crust. Fry it in a pan of hot oil to get an extra crunchy crust on the fish.
If you are using frozen rockfish, thaw it completely before you begin.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

  • cups Panko breadcrumbs
  • ¾ cups grated Parmesan cheese
  • 3 tablespoons curly leaf parsley, chopped
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • pounds rockfish fillets, fresh or frozen (and thawed)
  • Vegetable oil , for frying

Instructions 

  • Combine the Panko, Parmesan, and parsley in a wide bowl or a pie dish. 
    Combining panko, parsley, and Parmesan cheese in a dish.
  • In a separate bowl, combine the egg, mayonnaise, Dijon, garlic, salt, and pepper. 
    Mixing an egg batter for fish.
  • Pat the rockfish fillets dry with a paper towel. Optional step: cut the fillets into smaller sections about 3 inches long.
    Slicing rockfish fillets with a knife.
  • Add the rockfish fillets to the egg mixture and turn to coat the fish. 
    Dipping rockfish fillets in batter.
  • Pick up the fillet pieces one at a time and place in the breadcrumb mixture. Coat both sides of the fish with the breadcrumbs and gently press down on the fillets to get the breadcrumbs to adhere. Repeat with all the fish fillets. 
    Coating rockfish fillet in panko topping.
  • Add enough oil to a 12-inch skillet to get it about ¼ inch deep. Heat the oil over medium-high heat. 
    Heating oil in a skillet.
  • When the oil is hot (see notes), use tongs to gently add the fish fillets to the pan and cook for 90 seconds to 2 minutes until golden brown. Carefully flip the fish fillets over and cook the other side for another 90 seconds to 2 minutes. 
    cooking rockfish in a skillet.
  • When the rockfish fillets are golden brown, lay them on a cooling rack or some paper towels while you finish frying the rest of the fish. Serve with tartar sauce or garlic lemon butter sauce. 

Video

Notes

  • Make sure the fish fillets are dry before you add them to the egg mixture. If they are wet, the mixture will not cling to the fish. 
  • You only need about ¼ inch of oil in the skillet to pan-fry these fish fillets.
  • Make sure the oil is between 350°F to 375°F before you add the fish. If you don’t have a thermometer, you can check the oil by placing the handle of a wooden spoon in the oil. You will see bubbles around the wooden handle when the oil is hot enough. 

Nutrition

Serving: 1 serving, Calories: 515kcal, Carbohydrates: 55g, Protein: 33g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Cholesterol: 85mg, Sodium: 1187mg, Fiber: 4g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

Panko Breaded Rockfish

This pan fried rockfish is proof that simple doesn’t have to mean boring. It’s crispy, flavorful, and comes together without a ton of fuss, just how weeknight dinners should be.

This recipe checks all the boxes: fast, satisfying, and a little impressive. Keep it in your back pocket for when you want real-deal flavor without overthinking it.

You might also like my wolfish recipe or my Copper River King salmon.

The Ingredient Shot

Ingredients used to make crispy pan fried rockfish with panko.

The Process Photos

Panko crusted rockfish on a plate with rice and beans.

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

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4.80 from 121 votes (119 ratings without comment)

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32 Comments

  1. Leslie says:

    Absolutely delicious! I made it exactly as directed and it turned out perfectly

    1. Dahn Boquist says:

      Thank you Leslie! I’m glad you enjoyed it.

  2. Jeff says:

    The panko didn’t stick to the fish 🙁 I wonder what I did wrong. Could it be old panko?

    1. Dahn Boquist says:

      That usually happens if the fish doesn’t get dried off well. Any excess moisture can prevent the coating from sticking. Also, the pan’s heat plays a significant role as well. A well-preheated pan can make a difference in how the panko adheres. I hope these tips help for next time!

  3. Erin says:

    Just made this tonight. Quick, simple and delicious! My husband does not eat fish, but the batter tastes great on pork chops too! I just seperated out a bit for his chops and cooked it before the fish so they would not taste like fish. 😁 Both paired effortlessly with rice pilaf and broccoli for a light(ish) dinner for picky eaters.

    Will definitely be making this again! Thanks for the recipe!

    1. Dahn Boquist says:

      That’s wonderful to hear! I’m so glad you made the recipe work for both you and your husband. I love that you paired it with rice pilaf and broccoli, it sounds like a well-rounded meal. Thanks for taking the time to leave such a lovely comment.

  4. Richard says:

    Family loved this recipe
    !!

    1. Dahn Boquist says:

      Awesome! I’m glad to hear you enjoyed it. Thanks for the comment.

  5. Erika says:

    Hi – do you think this could be either baked, or air fried?

    1. Dahn Boquist says:

      Yes. After you coat them, stick them in the air fryer at 350°F for 10 to 12 minutes or bake them in the oven at 400°F

  6. Rosa says:

    Wow. That was amazing! I just cooked it tonight and got thumbs up from hubby too… and I’m usually not successful with fish. This is a keeper. Thanks for sharing!

    1. Dahn Boquist says:

      Hooray!! I’m glad you found a fish recipe that works for you. Thanks for the comment.

  7. Jon says:

    Made this tonight and it was awesome.
    Everyone enjoyed it. ?

    1. Dahn Boquist says:

      Thanks for the comment, I’m glad it was a hit.

  8. The soggy fried fish says:

    All that talk about keeping the temperature right, and yet you never say WHAT temperature! I have an excellent thermometer, and that wooden spoon test sounds rather vague. I wanted to make this tonight, but now I’ll need to keep looking for another recipe, or spend time researching the best frying temp. :/

    1. Dahn Boquist says:

      Sorry you’re disappointed. I have the temperature listed in the notes. Otherwise, the wooden spoon trick works very well for anyone that doesn’t have a thermometer.

  9. Brian says:

    I don’t know why but the ingredient list is blank after the panko. I use chrome browser on my tablet and on my laptop and on both the ingredients did not show up. Therefore, I could not use the recipe.

    1. Dahn Boquist says:

      Thanks for letting us know, Brian. I don’t know why that happened but I updated the recipe card and the ingredients are displaying now. Thanks for the comment.

  10. angiesrecipes says:

    They look so golden crisp and delicious! Pairing with airfryer fries sounds really great.
    angiesrecipes
    http://angiesrecipes.blogspot.com

    1. Dahn Boquist says:

      Yes, it makes a great fish and chips combination