Crispy Pan Fried Rockfish

A Panko crusted rockfish on a dinner plate. .

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.

If you are using frozen rockfish, thaw it completely before you begin.

4.80 from 120 votes

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Prep Time: 15

Cook Time: 4

Total Time: 19

Servings: to 6 servings

Calories: 515kcal

Author: Dahn Boquist

Ingredients

1-¼ cups Panko breadcrumbs
¾ cups grated Parmesan cheese
3 tablespoons parsley
1 egg
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1-½ pounds fresh or frozen rockfish fillets
Vegetable oil for frying

Instructions

Combine the Panko, Parmesan, and parsley in a wide bowl or a pie dish.
In a separate bowl, combine the egg, mayonnaise, Dijon, garlic, salt, and pepper.
Pat the rockfish fillets dry with a paper towel.
Optional step: cut the fillets into smaller sections about 3 inches long.
Add the rockfish fillets to the egg mixture and gently stir to coat the fish.
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.
Add enough oil to a 12-inch skillet to get it about 1/4 inch deep. Heat the oil over medium-high heat.
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.
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.

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 1/4 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.

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