This pan-fried rockfish recipe is a must-try for any fish lover. The rockfish gets dipped in a seasoned Dijon egg batter then coated in a Panko and Parmesan crust. It’s crispy and flavorful on the outside while remaining juicy and tender inside. This rockfish recipe uses a shallow fry technique that is fast, easy and uses much less oil than deep frying. You can make this recipe in less than 20 minutes, so you have no excuses not to try it out. Don’t miss out on this one!
Ingredients – 1-1/4 cups Panko breadcrumbs – 3/4 cups grated Parmesan cheese – 3 tablespoons parsley – 1 egg – 3 tablespoons mayonnaise – 2 tablespoons Dijon mustard – 1 teaspoon garlic powder – 1/2 teaspoon salt – 1/2 teaspoon pepper – 1-1/2 pounds fresh or frozen rockfish fillets – Vegetable oil for frying
1. Combine the Panko, Parmesan, and parsley in one dish. 2. In another dish, whisk the egg, mayonnaise, Dijon, garlic, salt, and pepper.
1. Combine the Panko, Parmesan, and parsley in one dish. 2. In another dish, whisk the egg, mayonnaise, Dijon, garlic, salt, and pepper.
1. Add enough oil to a skillet until it is 1/4 inch deep and heat it over medium-high. 2. Gently place the fillets in the hot oil. Cook until golden brown on each side. You may need to do multiple batches.
To check that the oil is hot enough without a thermometer, place the handle of a wooden spoon in the oil. If you see bubbles around the handle, then the oil is hot enough.
This rockfish 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.