Fried Rock Fish Recipes

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).

EASY PAN FRIED PACIFIC ROCKFISH RECIPE

Steps:

• Combine the flour, cornstarch, and dried dill in a shallow bowl.
• Heat the oil in a large sauté pan over medium heat.
• Season the filets with salt, then dredge them in the flour-cornstarch mixture. Gently tap off excess.
• Place the filets immediately in the hot oil, and cool for 2 to 3 minutes on each side.
• Serve with a squeeze of fresh lemon juice.

CRISPY FRIED FISH

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

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.