Description
You’ll love this delicious seafood dish that combines crispy coating with tender, flaky fish. Simple ingredients and easy techniques come together to create a memorable meal that works perfectly for weeknight dinners and special occasions.
This pan-fried rockfish recipe gives you a perfectly crispy exterior while the fish stays naturally moist. You’ll create restaurant-quality results in your own kitchen with just a handful of ingredients and about 15 minutes of cooking time.
Ingredients
Scale
- 1 (6-8 oz) rockfish filet.
- Salt and pepper to taste.
- High-heat cooking oil.
- ½ cup flour.
- ½ cup cornmeal.
- 1 large egg.
- 2 tablespoons mayonnaise.
- 1 tablespoon Dijon mustard.
- 1 teaspoon garlic powder.
Instructions
- Use paper towels or a tea towel to pat your rockfish filet completely dry.
- Score the fish by making shallow cuts on the darker side of the filet with a sharp knife.
- Season both sides of the filet generously with salt and pepper.
- Heat your skillet over medium-high heat. Add just enough oil to cover the pan’s bottom and wait until it shimmers.
- Mix the flour, cornmeal, and seasonings in a shallow dish while the oil heats.
- Whisk the egg, mayonnaise, and Dijon mustard together in a separate bowl.
- Dip the seasoned filet in the egg mixture, then coat it well in the flour mixture.
- Place the coated filet in the hot oil with care. Press down gently with a fish spatula so it makes good contact with the pan.
- Let it cook without moving for about 2 minutes until the filet releases easily from the pan.
- Flip it carefully and cook for another 1-2 minutes until golden brown and cooked through.
Notes
Your fish should be as dry as possible before coating to get a crispy crust.
The oil temperature should stay between 350°F to 375°F for the best results.
The mayonnaise and Dijon mixture helps the coating stick properly – don’t skip it.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American