1 pound rockfish fillet
2 tbsp olive oil/vegetable oil, for frying
⅓ cup flour
½ tsp salt
½ tsp pepper
2 tbsp milk
½ cup panko bread crumbs
3 tbsp grated parmesan cheese
1 tsp Old Bay Seasoning
Preheat oven to 425 degrees Fahrenheit. Place a large oven safe skillet into the oven while it is preheating.
On a large plate combine the flour, salt and pepper, stirring to blend. On a separate large plate combine the panko bread crumbs, seasoning blend, and parmesan cheese, stirring to blend.In a large bowl whisk together the eggs and milk. Set the egg mixture and two plates aside.
Rinse your rockfish fillets and pat dry with a paper towel. Remove the pin bones from the rockfish fillets, they run lengthwise along each fillet. You can use tweezers and pull the bones out in the same direction that they are pointing. Slice the fish to desired portion size.
Dredge your fish pieces first in flour, then the egg mixture, and then the panko mixture, making sure to shake off any excess with each coating. Place on a clean plate and allow to rest 1 – 2 minutes, this allows the panko to adhere to the fish.
When the oven is preheated, add 2 tbsp of oil to the hot pan and allow the oil to heat for 1 minute. Carefully add fish fillets to the hot oil and cook for 3-4 min before carefully flipping. Cook for an additional 3-4 minutes. The internal heat should be 140 degrees with an even coloring throughout the fish, if this is not the case allow for extra cooking time.
Set up a cooling rack over a couple layers of paper towels. Remove fish from hot pan and place on the cooling rack, allowing the oil to drain for 3-5 minutes. Then enjoy!
Adapted from Renee Nicole’s Kitchen.