Panko breadcrumbs produce a lighter and crunchier texture than regular breadcrumbs but you can substitute them with regular breadcrumbs if you want. Crispy, flavorful fish without complicated equipment.You can see what a 3 step dredging process looks like in our Parmesan crusted chicken. It is a simple two-step dredging process and you don’t need to start with a flour dredge.Īs long as you dry the fish very well then the batter will cling to the fish without dredging it in flour.
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Our rockfish recipe starts with a simple Dijon flavored batter that coats the fish and gives the Parmesan Panko crumbs a base to cling to. Serve it up with some air fryer French fries for a fish and chips dinner or whip up some wild rice and steamed green beans and top it off with some lemon garlic butter sauce (as shown in the photos). Rockfish is a versatile, mild-flavored fish that pairs well with just about any side dish. You can make this recipe in less than 20 minutes, so you have no excuses not to try it out.
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This rockfish recipe uses a shallow fry technique that is fast, easy and uses much less oil than deep frying. It’s crispy and flavorful on the outside while remaining juicy and tender inside. The rockfish gets dipped in a seasoned Dijon egg batter then coated in a Panko and Parmesan crust.
PAN FRIED FISH FILLETS RECIPE CRACKER
And the Ritz cracker breading was exactly what it promised to be: simple, yet tasty.This pan-fried rockfish recipe is a must-try for any fish lover. We were impressed too by how flavorful and fresh the fish tasted, with no “fishy” taste at all. The guys’ skill showed through at dinner that night, and we only came across a few bones. Just enough to keep the pan a little slick and the bottoms of the fillets sizzling. You really don’t need that much oil to pan fry. We carried nearly 2 lbs of small fillets home and decided to cook them with a recommendation from a family friend – Ritz Cracker breading. (And no, I didn’t take the knife in hand. They had quite the assembly line going, and each of them was really quite good by the end.
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PAN FRIED FISH FILLETS RECIPE SKIN
Once you have the fillets off of the fish, it’s time to check for any stray bones and remove the meat from the skin and scales with another gentle, sliding motion of the knife.Īs in most dealings with meat, the sharper the knives, the better. Then, gently angle it ninety degrees so that you can easily slide the knife along the backbone towards the tail. To bone the fish, place the flat of your knife just past the gills, slicing downward to the spine. But, like anything, after I got over the shock value, watching the process was really fascinating.
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Now, I’m not the most squeamish person out there, but I’m not going to lie, watching the first few cuts did make me cringe a bit. Then, the four of us set off to the Fish Shack to get the meat. They returned around noon with quite the haul of Bluegill and Bass. But, if you’re highly squeamish, do be warned.)Įarly one foggy morning, the boys cast off into the lake. I’ve tried to keep them as tame as possible, while still showing the process. However, there are pictures of all the magic happening below. (WARNING: Thankfully, in this case, smells can’t be encapsulated in a post. This year they decided they wanted the satisfaction of eating the fruits of their labor. Tim loves fishing with his Dad and Brother, but until this year, they have always just caught and released. Quick and tasty after all that work!Ī few weeks ago we had the opportunity to see the whole cycle of a meal coming to the table. Looking to fry up your catch of the day? Here’s a simple pan fish recipe – pan-fried with a Ritz cracker breading.