This dinner is for two. The rockfish is crunchy and light, it’s crust herbaceous and citrusy. French fries are perfect with it, served with a chilli marmalade and the salad is creamy and light.
This fish is similar to rock cod or Pacific red snapper. It’s versatile, given it’s firm texture with a slight sweet and nutty taste. Pan frying it in vegetable oil, encrusted with Panko, gives a light, airy texture because unlike regular bread crumbs it absorb less oil.
Panko (Japanese bread crumbs readily available in all grocery stores) uses crustless white bread, grinding it into airy, large flakes, making for airy, large flakes that give fried food a light, crunchy coating, whereas regular breadcrumbs use all of the bread making them heavier with a tendency to absorb more oil during frying.
What You Need
3/4 pound rockfish
2 cups Panko, Japanese breadcrumbs.
1/2 cup parsley.
2 tablespoons lemon zest.
Salt and pepper.
3 tablespoons vegetable oil.
Store-bought frozen French fries.
1 medium-sized frying pan.
1 sheet pan.
2 large plates.
Pre-heat your oven to 425 degrees Fahrenheit and on a sheet pan add enough fries for two. cooking them for 20 to 25 minutes. Halfway through the cooking time, move the fries around turn as many as possible over using a spatula.
Take one of your plates and break the egg over it and with a fork lightly beat the egg around. Set aside.
Take your parsley, chopping it finely, then add to the other plate.
Take your Zester and zest the outside of your lemon, when done add to the plate with the parsley.
Now take the lemon, cut it into half. Set aside.
On the plate with the parsley and lemon zest add the Panko and mix well. Season to taste with salt and pepper.
Take your fish and dredge through the egg mixture, making sure all parts of the fish are covered with the egg mixture. Once done take the fish and put it on top of the Panko mixture. Make sure, using your hands, that all parts of the fish are coated with Panko and that it adheres to the fish. You may have to use your hands to pour more Panko over the fish and pat it down firmly. Turn the fish over and repeat the process.
Add the vegetable oil to a frying pan, turning the heat to medium high, add the fish when the oil starts to shimmer. Now turn the heat down to medium, watching that it does not burn. You may have to turn the heat down further to ensure it doesn’t. Cook for four minutes. Then turn the fish over and cook for another three minutes. Then turn heat off.
You are now ready to plate. You can add whatever condiment you like with your fries. We love chilli jam. For the fish squeeze the juice from each lemon half over the fish.
Enjoy, it’s Delicioso