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INGREDIENTS
FISH
2 rockfish fillets*, 3/4 - 1 pound
2 TBSP of olive or vegetable oil for frying
FLOUR DREDGE
1/3 cup flour
1/2 tsp salt
1/2 tsp pepper
EGG WASH
1 egg
2 TBSP milk
PANKO CRUST
1/2 cup panko bread crumbs**
3 TBSP grated parmesan cheese
1 tsp of Old Bay Seasoning
INSTRUCTIONS
Place a large oven-safe skillet into the oven and preheat to 425 degrees.
SET UP THE DREDGING ASSEMBLY LINE:
In a large bowl combine together the flour, salt, and pepper. Stir then pour onto a large plate.
In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
Wipe out the bowl, then use it again to whisk together the egg and milk.
PREP THE FISH:
Check the fish fillets for any bones and remove them as necessary. Slice fish in half if necessary.***
Dredge first in the flour, shaking off any excess.
Dip fish into the egg mixture, allowing any excess to drip off.
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.
FRY THE FISH:
When the oven is preheated, add the 2 tablespoons of oil to the hot pan. Allow heating 1 minute. Carefully add fish fillets to the hot oil.
Cook for 3 - 4 minutes, then carefully flip over.
Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
While fish cook, set up a cooling rack over a couple of layers of paper towels.
Remove fish from the pan and place it on the cooling rack. Allow draining 3 - 5 minutes prior to serving.
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