Deep Fried Rockfish Boat Recipes

FRIED ROCK FISH

Steps:

• Combine flour, salt and pepper, seasoning and eggs.
• Dip fish in mixture. Heat butter and oil in a saute pan and saute fish until crisp on both sides.

DEEP-FRIED ROCKFISH BOAT

Steps:

• Heat up the cooking oil until it reaches 330 degrees fahrenheit. Cut each fillet of the fish into 1-2 inches sized pieces. Dredge the pieces and the bones in flour. Deep-fry the bones slowly and try to hold up the head to ensure the 'curve' of the boat. This step works better with flat fish i.e. flounder/ halibut than it did with my little rockfish. Once the bones have browned and turn crisp, remove from oil and set aside on some oil-absorbent paper. Now, turn the heat up until the oil reaches 350 degrees fahrenheit. Deep-fry the fillet pieces till golden brown. Remove and set on oil-absorbent paper. The sauce is made by simply combining all the ingredients together. Refrigerate for 24 hours, remove the kelp. Strain though either a piece of cheesecloth or coffee filters to clarify. Of course, at this point, just buying a bottle of ready-made ponzu will sound very attractive! Place the fish bones (hopefully with the head still attached) onto a dish. Heap the deep-fried fillets on top of the fish bones (where it's flesh should have been). If you wish, garnish with some green onions. The glass noodles should be cut into 2 inch pieces and deep-fried (again, this is optional, just adds to the texture and the look of the dish). The glass noodles will immediately puff up and turn white. Remove from oil. I simply laid the puffed up noodles on the dish, then my fish bones and lastly the fish fillets. Serve with the dipping sauce. You may also just serve the fish with lemon juice flavoured to taste with some salt.

DEEP FRIED FISH

Steps:

• Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
• Sift the flour and salt into a bowl.
• Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
• Coat 2 pieces of fish with batter.
• Lift into the pan with a fork or kitchen tongs.
• Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
• Remove from the pan and drain on absorbent kitchen paper.
• Repeat with the remaining fish.
• Garnish with lemon wedges.

CHESAPEAKE BAY STUFFED ROCKFISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
• Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
• Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
• Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

ROCKFISH - PAN FRIED RECIPE - (3.7/5)

Steps:

• Dip fillet in flour, then in egg, then in Panko with old bay. Refridgerate for about 30 to 60 minutes. Pour about 1/4th to 1/2 cup olive oil in pan & let heat until hot. Fry about 10 minutes, sprinkle with lemon juice, flip & then about another 10 minutes (you might to adjust frying time - I like my fish well done).

DEEP FRIED FISH BITES

Steps:

• Cover fillets with water in saucepan. Bring to a boil.
• Simmer covered for 5 minutes until fish flakes when tested with a fork.
• Drain, cool and flake.
• Beat 1 egg with fork in bowl. Add next 9 ingredients. Add fish. Mix well.
• Let stand 10 minutes so crumbs absorb moisture.
• Shape mixture into 1 inch balls.
• Beat 2 large eggs and 2 tbsp water together with fork.
• Dip ball in egg mixture and coat with crumbs.
• Deep fry in hot 400F fat until browned.
• Serve with picks and seafood sauce.
• To make as patties, form into 4 patties and dip in bread crumbs.
• Brown on both sides in 2 tbsp hard margarine not butter.