Best Fried Rock Fish Recipes
EASY PAN FRIED PACIFIC ROCKFISH RECIPE
With just seven ingredients and a bit of your time, you can have a hot platter of crispy, pan fried Pacific rockfish ready to serve to your family or guests.
Provided by Mikayla Marin
Categories dinner, main course
Time 9m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 472 calories, Carbohydrate 13 g carbohydrates, Cholesterol 96 mg cholesterol, Fat 30 g fat, Fiber 0 g fiber, Protein 36 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 548 mg, Sugar 0 g, TransFat 0 g
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
ROCKFISH - PAN FRIED RECIPE - (3.7/5)
Provided by á-24918
Number Of Ingredients 6
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).
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