20 Minute Panko-Crusted Rockfish Fillets

Ingredients

Fish

• 3/4 – 1 pound rockfish fillets* (about 2 fillets)
• 2 tablespoons avocado oil or other neutral oil for frying

Flour Dredge

• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Egg Wash

• 1 egg
• 2 tablespoons milk

Panko Crust

• 1/2 cup panko bread crumbs
• 3 tablespoons grated parmesan cheese
• 1 teaspoon Old Bay Seasoning

Instructions

Set up the dredging assembly line

1. In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
2. In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
3. Wipe out the bowl, then use it again to whisk together the egg and milk.

Prep the fish

1. Check the fish fillets for any bones and remove as necessary. Slice fish fillets into smaller pieces as desired.
2. Dredge fish first in the flour, brushing off any excess.
3. Dip fish into the egg mixture, allowing any excess to drip off.
4. Coat fish in the panko mixture, pressing lightly to adhere and shaking off any excess. Place fillets on a clean plate and allow to rest for 1 – 2 minutes so the panko can fully adhere. 

Fry the fish

1. Set up a draining station for the freshly fried fish by placing a cooling rack over a couple of layers of paper towels. Put it in a convenient spot, so that you can move the cooked fish fillets directly from the oven to the draining station.
2. 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.
3. Cook in the oven for 3 – 4 minutes, then carefully flip over.
4. Cook an additional 3 – 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
5. Remove the fish from the pan and place on the cooling rack. Sprinkle with kosher salt if desired, then allow to drain 3 – 5 minutes before serving.