20 Minute Panko-Crusted Rockfish Fillets (2024)

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Panko-crusted rockfish fillets are oven-fried to a golden brown with a light, crispy crunch. Their mild fish flavor and parmesan panko coating mean these rockfish fillets are an easy option to enjoy for dinner. Serve this easy rockfish recipe as the main course in fish tacos, fish sandwiches, or even fish and chips. Read up on my tips and tricks below, then try your hand at making them for yourself. Ready in 20 minutes!

An Easy Rockfish Recipe

There is something so satisfying about biting intoa piece of perfectly crispy fried fish hot from the oven. Especially when it’s a piece of this panko-crusted oven-fried rockfish.

We start with rockfish, a mild-flavored fish with a firm but tender texture that melts in your mouth. Wrapping it up in a panko parmesan coating, we oven-fry the breaded white fish for a perfectly golden crunch that satisfies even the pickiest of palates.

The genius in this recipe lies in the art of shallow pan frying in the oven. Say goodbye to excessive oil usage and greasy stovetop mishaps. This method ensures a healthier alternative to deep frying without compromising on taste or texture. It’s one of my favorite quick and easy dinners, and it makes for the perfect weeknight meal.

Perfectingthese breaded rockfish fillets took some trial and effort, but based on reader reviews and comments, they agree that it’s the best of the best rockfish recipe.

What You’ll Need

These panko-crusted fillets are made in four simple steps. You’ll need rockfish fillets and a few pantry staples to put together this dinner recipe with rockfish.

• Rockfish fillets – Cut larger fillets in half to make them easier to handle.
• Neutral oil for frying – Skip the extra virgin olive oil and grab an oil made for high-heat cooking. My go-to is avocado oil.
• All-purpose flour – This creates the base layer in our dredge that allows the panko to stick.
• Egg and milk – Combined to make the egg wash, this is the sticky layer between the flour dredge and the panko crust.
• Panko breadcrumbs – The larger crumb size makes for a crispier, crunchier coating.
• Parmesan cheese – The not-so-secret ingredient in my panko crust, it adds the flavor that makes this fish irresistible.
• Old Bay seasoning – A one-stop spice blend, it’s a tasty compliment to rockfish and many other kinds of seafood.
• Kosher salt and black pepper – Adjust for taste as desired.

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• Large 13″ cast iron skillet or other oven-safe skillet
• 3 large plates or platters for the dredging station
• Tongs
• Fish turner or large metal spatula
• Cooling rack (optional – can drain on paper towels, but won’t be as crispy)

How to Make Crispy Panko-Crusted Rockfish in the Oven

While getting this recipe just right took a few trials and a few errors on my part, my exhaustive testing has resulted in an easy-to-make rockfish recipe. The fish filets cook up in about 6 – 8 minutes, making it a great option for a busy weekday evening.

• Grab your kitchen tools, place a large oven-safe skillet into the oven and preheat to 425ºF.
• Prepare the fish. Check the fish fillets for any bones, removing them as necessary, then slice the fish fillets in half for easier handling.
• Set up your dredging assembly line. In a large bowl, combine together the flour, salt, and pepper. Stir, then pour onto a large clean plate. In the same bowl, combine together the panko, seasoning blend, and parmesan cheese. Stir together, then pour onto a large clean plate. Wipe out the bowl, then use it again to whisk together the egg and milk.

• Dredge the fish first in the seasoned flour, making sure the surface of the fish is evenly coated, brushing off any excess. Next, dip the fish into the egg mixture, again ensuring the surface is evenly coated, allowing any excess to drip off. Finally, coat the fish in the panko mixture, pressing gently to ensure the panko sticks andshaking off any excess.
• Rest the breadcrumb-covered fish fillets on a clean plate for a minute or two, giving the panko time to adhere better.Repeat with each piece of the fish until they are all ready to be fried.

• Set up a draining station by placing a metal cooling rack over a couple of layers of paper towels.Place your salt cellar close at hand so that you can season the fish as soon as it comes out of the oil.
• Oven fry the breaded rockfish fillets. Without removing it from the oven, add two tablespoons of oil to the preheated pan. Close the oven door and let it heat for one minute, then carefully add the panko-crusted fillets to the hot oil. Close the door and let them cook in the oven for 3 – 4 minutes, then carefully flip them over using a spatula and tongs. Cook for an additional 3 – 4 minutes, then check with a meat thermometer for an internal temperature of at least 140ºF.
• Carefully remove the fish from the pan, and place it on the cooling rack. Season with kosher salt as desired, then allow it to drain for 3 – 5 minutes before serving.

Check out this video for easy step-by-step directions

Featured Kitchen Skill: Oven Frying

The combination of acast iron skillet andthe oven was a game changer when developing this recipe. Similar to oven-baked salmon, cooking these rockfish fillets in the oven allows the trapped heat of the oven to cook the fillets very quickly. In this recipe, the addition of a small amount of oil helps create that perfect golden crust.

BONUS: the oven will contain all of the grease splatters, meaning less danger in the kitchen and less mess to clean up afterward.

Any time you oven fry, you must use an oven-safe pan, and both the oven and the pan must be preheated together. Even though we are cooking at 425ºF, ensure that your pan is oven-safe up to 450ºF to allow for temperature fluctuations.

I’ve had readers report success with stainless steel pans and even with a rimmed baking sheet, but the best results are with a cast iron skillet. My go-to pan is a 13 3/4″ skillet, but a 10″ skillet will get the job done if you are careful not to crowd the pan. Work in batches as needed.

Hot oil can be dangerous, so don’t forget to be mindful of kitchen safety. Not only can grease splatter, but the tender fish can break apart, making it easier to drop back into the hot oil. To prevent accidents, work with smaller pieces of fish and use both a spatula and a pair of tongs to gently turn the fillets.

Tips for Success

Here are a few extra tips to help you get these panko-crusted rockfish fillets on the table quickly.

• Themultiple steps of the dredging process are necessary to make it all stick, so don’t skip any of them. Wet won’t stick well to wet, and dry won’t stick well to dry. By building the coating using alternating layers of wet (fish), dry (flour), wet (egg), and dry (panko), we create a crust that won’t fall off before you can eat it.
• When breading anything, use mise en place to set up a dredging station so that everything is ready to go before you get your hands dirty.
• This fish cooks fast, so be sure to have your draining rack ready before the first piece of fish goes into the oven.

Serving Suggestions

Crispy, crunchy, golden brown panko-crusted rockfish fillets are sure to please the pickiest palates. Slather a soft roll with honey sriracha mayo to make a delicious fish sandwich, serve with your favorite fries for fish and chips, or swap them for the grilled fillets in these fish tacos. You also can’t go wrong with a squeeze of lemon juice and a simple salad, a side of asparagus,orgreen beans.

How to Store and Reheat

Leftover fish fillets are best when stored in the freezer (up to 3 months), but can be kept in the fridge for a day or so. Freeze in a single layer on a baking sheet, then place in an airtight, freezer-safe container for storage. Whether refrigerated or frozen, reheat them in a 375ºF oven or air-fryer until they are hot through.

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