Recipe: Pan-seared Parmesan-Panko Rockfish
My father-in-law was an avid fisherman. Every year, he traveled to his fishing camp in Alaska. When my husband and son visited, they fished, too, and brought back King or Sockeye Salmon, Halibut, and Rockfish. Fresh Alaskan fish is so yummy!
After he passed, my boys took Grandpa on one last trip, to spread his ashes on the land he enjoyed, near the river where he fished. Although salmon was his favorite, I think Grandpa would have loved this recipe I am sharing today.
Pan Fried Parmesan-Panko Rockfish
- 2 8-ounce Rockfish filets
- 1 cup panko
- ¾ cup Parmesan cheese, shredded
- ¼ cup parsley, chopped
- 1 egg
- 2 tablespoons Dijon mustard
- 3 tablespoons Mayo
- salt & pepper
- garlic powder
- cayenne pepper
- vegetable oil for frying
- Pat rockfish filets with paper towels to dry. This will help the wet mixture cling to the fish.
- Mix the first three dry ingredients in a bowl: panko, Parmesan, and parsley.
- Mix the wet ingredients in a bowl: egg, mayo, and Dijon mustard.
- Season fish with salt, pepper, garlic powder, and cayenne pepper.
- Dip filets in the wet mix, then dredge in the dry mixture.
- Add oil to a skillet to about 1/4 inch deep. Heat on medium-high.
- Fry each filet about 2 minutes on each side.