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Panko Crusted Rockfish Fillets
RENEE NICOLE'S KITCHEN
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“Panko crusted oven fried rockfish fillets fry up golden brown with a light, crispy crunch.”
RENEE NICOLE'S KITCHEN
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INGREDIENTS
Fish
– rockfish fillets* – of olive or vegetable oil for frying
Flour Dredge
– flour – salt – pepper
Egg Wash
– egg – milk
Panko Crust
– panko bread crumbs** – grated parmesan cheese – Old Bay Seasoning
MEASUREMENTS!
Yield
2 SERVINGS
prep time
10 MINUTES
total time
18 MINUTES
Panko Crusted Rockfish Fillets
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1.
Place a large oven safe skillet into the oven and preheat to 425 degrees.
PREHEAT THE OVEN
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1.
In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
DREDGE
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2.
In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
DREDGE
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3.
Wipe out the bowl, then use it again to whisk together the egg and milk.
DREDGE
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1.
Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
PREP THE FISH
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2.
Dredge fish first in the flour, shaking off any excess.
DREDGE
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3.
Dip fish into the egg mixture, allowing any excess to drip off.
DIP
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4.
Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere.
COAT
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1.
When the oven and frying pan are preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
FRY THE FISH
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2.
Cook in the oven for 3 - 4 minutes, then carefully flip over.
COOK
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3.
Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
COOK & CHECK TEMP
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4.
While fish cook, set up a cooling rack over a couple layers of paper towels.
GET READY TO COOL
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5.
Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.
REST & SERVE
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Enjoy!
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