Recipe by Chef Heidi Fink
Crispy Breaded Rockfish with Lemon-Dill Tartar Sauce
- Prep time 30 mins
- Cook time 10 mins
- Ready in 40 mins
- Yield Serves 4
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Rockfish is an inexpensive, delicious local fish, and provides the perfect base for this homemade crispy fish.
Ingredients
- Lemon Dill Tartar
- Rockfish
Directions
- Lemon Dill Tartar: Mix all ingredients together in a small bowl and mix well. Set aside to let the flavours meld. This can be made a day or two ahead of time.
- Rockfish: Set out the three shallow bowls or pie plates. In the first one, place the all-purpose flour along with ¼ tsp salt and ¼ tsp pepper. Mix well. In the second one, crack the egg into it and add ¼ tsp salt and ¼ tsp pepper. Whisk well. In the last one, add the 1 cups of panko and ½ tsp salt (no pepper). Mix this well.
- Trim the rockfish. Make sure to cut out any bones and trim off any gristle or very flat edges. Cut the rock fish into serving size pieces (usually 6 pieces per pound) and pat dry with paper towels.
- Dredge the fish: place each piece first in the seasoned flour, shaking off the excess, then in the seasoned egg, dripping off the excess, then in the seasoned panko, patting it in all over. Transfer breaded rockfish to an empty tray or plate and repeat with remaining pieces.
- Cook the fish: Heat two skillets over medium high heat. Add 3 Tb EACH of butter and canola oil to EACH skillet. Add three breaded fish pieces to each skillet. Reduce heat to medium or medium low (depending on your stove). Cook for about 2 minutes per side, until crumbs are golden brown and fish is cooked through nut still juicy, add more oil or butter after you flip to the second side, if necessary.
- Transfer to paper towel-lined tray to absorb excess grease, then transfer to a serving platter and serve immediately, with the Lemon-Dill Tartar sauce, extra lemon wedges, and baked potato wedges, if desired.
Variations
- Gluten Free variataion: Substitute gluten-free all purpose 1:1 flour for the all-purpose flour, and Gluten Free Panko for the regular panko. Proceed with the recipe as written. NOTE: If you can’t find gluten free panko, substitute a different gluten free crumb BUT these are usually seasoned already, so leave the seasoning out of the crumbs in that case.
- Air Fryer Method: If you wish to make this in the fryer, mix canola oil into the panko crumb mixture until the crumbs are moist. When breading teh fish, make sure the oily panko crumbs are clining very well to the fish. Air fry on 400 until the crumbs are nicely browned and the fish is cooked through, about 8 minutes.
