Kick off your culinary adventure with this breaded rockfish recipe that promises a crispy exterior and a tender, flaky interior. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress with its simplicity and flavor.
Why This Recipe Works
- The combination of panko breadcrumbs and Parmesan cheese creates a crispy, golden crust that’s irresistibly crunchy.
- Rockfish’s mild flavor and firm texture make it the perfect canvas for the bold flavors of the breading.
- Baking instead of frying keeps the dish lighter without sacrificing texture or taste.
Ingredients
- 1 lb rockfish fillets, patted dry
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
Equipment Needed
- Baking sheet
- Parchment paper
- Three shallow dishes
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 400°F and line a baking sheet with parchment paper. This ensures your rockfish cooks evenly and doesn’t stick to the pan. Tip: For extra crispiness, place a wire rack on the baking sheet and spray it with cooking spray.
Mix the Breading
In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. This mixture will give your rockfish that flavorful, crispy coating we’re after. Tip: For a finer breadcrumb texture, pulse the panko in a food processor a few times before mixing.
Dredge the Fish
Place the flour in one shallow dish and the beaten eggs in another. Dredge each rockfish fillet in the flour, shaking off the excess, then dip it in the eggs, and finally coat it with the breadcrumb mixture. Tip: Use one hand for the dry ingredients and the other for the wet to keep your hands from getting too messy.
Bake to Perfection
Place the breaded fillets on the prepared baking sheet and drizzle with olive oil. Bake for 15-20 minutes, or until the crust is golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F for perfectly cooked fish.
Serve and Enjoy
Let the rockfish rest for a couple of minutes before serving to allow the juices to redistribute. Serve with lemon wedges and your favorite sides for a complete meal.
Tips and Tricks
For an even crispier crust, you can broil the fish for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning. If you’re not a fan of rockfish, this breading works wonderfully with other white fish like cod or halibut. To make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs and the flour with a gluten-free alternative. For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
Recipe Variations
- Swap out the Parmesan cheese for Pecorino Romano for a sharper flavor.
- Add 1/2 tsp of dried herbs like thyme or oregano to the breadcrumb mixture for an herby twist.
- For a nuttier crust, mix in 1/4 cup of finely chopped almonds or walnuts with the breadcrumbs.
- Use mayonnaise instead of eggs for the wet component for a richer coating.
- Experiment with different spices in the breading, such as curry powder or smoked paprika, for a unique flavor profile.
Frequently Asked Questions
Can I use frozen rockfish for this recipe?
Yes, you can use frozen rockfish, but make sure to thaw it completely in the refrigerator overnight and pat it dry before breading to prevent the coating from becoming soggy.
How do I know when the rockfish is done cooking?
The rockfish is done when it reaches an internal temperature of 145°F and the flesh flakes easily with a fork. The breading should be golden brown and crispy.
Can I fry the breaded rockfish instead of baking it?
Absolutely! Heat about 1/4 inch of oil in a skillet over medium-high heat and fry the breaded fillets for about 3-4 minutes per side, or until golden brown and cooked through.
Summary
This breaded rockfish recipe is a foolproof way to enjoy a crispy, flavorful fish dish that’s both easy to make and delicious. With simple ingredients and straightforward steps, it’s perfect for any night of the week.