Crispy Panko-Crusted Rockfish Recipe

Indulge in the delightful combination of tender rockfish fillets encased in a crispy panko crust. This recipe promises a perfect balance of textures and flavors, making it a delightful addition to your culinary repertoire.


  • 4 rockfish fillets (about 6 ounces each)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish (optional)


  1. Prepare the breading station by placing the flour in one shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs mixed with garlic powder, paprika, salt, and black pepper in a third shallow dish.
  2. Pat the rockfish fillets dry with paper towels to remove any excess moisture.
  3. Dredge each rockfish fillet in the flour, shaking off any excess.
  4. Dip the floured fillets into the beaten eggs, ensuring they are evenly coated.
  5. Press the fillets into the seasoned panko breadcrumbs, making sure to coat them thoroughly on all sides. Gently press the breadcrumbs onto the fillets to help them adhere.
  6. Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking.
  7. Carefully place the breaded rockfish fillets into the hot oil, working in batches if necessary to avoid overcrowding the skillet. Cook for about 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
  8. Once cooked, transfer the crispy panko-crusted rockfish fillets to a plate lined with paper towels to drain any excess oil.
  9. Serve the rockfish immediately with lemon wedges on the side for squeezing over the fish. Garnish with chopped fresh parsley if desired.
  10. Enjoy your crispy panko-crusted rockfish hot and fresh out of the skillet for a delightful seafood experience!

Leave a Comment