Panko Crusted Rockfish Fillets Food
PANKO CRUSTED ROCKFISH FILLETS
The best rockfish recipe! Rockfish fillets are hand breaded with a parmesan panko crust, then oven fried for a crispy, golden brown outside with light, flaky fish on the inside. (See notes for air fryer instructions.)
Provided by Renee N Gardner
Categories Main Dishes
Time 18m
Number Of Ingredients 10
Steps:
- Place a large oven safe skillet into the oven and preheat to 425 degrees.
- In a large bowl combine together the 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.
- Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
- Dredge fish 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.
- 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.
- Cook in the oven 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 layers of paper towels.
- Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.
Nutrition Facts : Calories 455 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 36 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1415 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHEF
Don't let cooking fish intimidate you! This delicious baked fish recipe with a crunchy-golden lemon pepper-seasoned crumb topping goes together extra quick and easy with defrosted fish fillets such as flounder or tilapia and makes a perfect weekday meal served with rice and a green vegetable. Simply top thawed fillets with a blend of Panko bread crumbs and melted butter seasoned with lemon pepper and bake for 12 to 15 minutes. Panko breadcrumbs are coarser than traditional breadcrumbs and add a delicate crunchy texture to this recipe. Check out this episode of :90 Seconds in the Kitchen, too, and see if you can pick up any tips from Chef Cari!
Provided by By Chef | October 20, 2016 11:30 am Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsBy
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.
PANKO-CRUSTED FISH
Make and share this Panko-Crusted Fish recipe from Food.com.
Provided by spacholl
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat.
- Season fish with essence.
- Salt and pepper.
- Put flour in shallow dish. Set aside.
- Add eggs to milk in bowl and whisk to combine. Set aside.
- Place bread crumbs in 3rd shallow dish.
- Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
- Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.
PANKO ENCRUSTED COD
A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190!
Provided by icancook66
Categories High Protein
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 450 degrees.
- Spray large cookie sheet with cooking spray.
- Beat egg and egg white into bowl.
- Place panko in bowl with seasonings.
- Dip fish into egg, then into panko, pressing panko into fish.
- Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
- Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
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- In a small bowl, combine the garlic powder, onion powder, salt, pepper, Italian seasoning, paprika and dried parsley. Pat the rockfish fillets dry, using paper towels. Sprinkle one side of the fish with the seasoning mix, dividing it equally between both pieces of fish.
- Place panko crumbs onto a dinner sized plate and spread them out. Place fish, one fillet at a time, onto the panko crumbs. Press down, to cover the bottom with the crumbs. Turn the fillet over and coat the other side with crumbs, as well. Pat them into the fish with your hands to make the crumbs adhere to the surface as much as possible. Set fish aside and repeat with other fillet.
- Heat oil in a large skillet on medium heat until very hot, but not smoking. Carefully place fish into the hot oil, SEASONED SIDE DOWN. You should hear it sizzle when it goes into the skillet. Do not move the fish after it hits the skillet. Cook for approximately 4 minutes, until you see the outside bottom edges of the rockfish browning. Once well browned and crusty, carefully turn each fillet to the other side, using a spatula. Cook the second side for about 4 minutes, until fish is cooked through and flakes easily. Transfer the fish to serving plate once done, and enjoy!
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