Panko breaded fish easy and delicious
One of the easier and quicker ways to prepare rockfish or lingcod fillets is coating them with panko bread crumbs and frying with a small amount of oil. Delicious, with a crunchy coating, this is a standby recipe for many Oregon Coast anglers.
Pour enough oil into a skillet to completely cover the bottom. Heat over medium heat to 300 to 350 degrees. Panko can burn at hjgher temperatures, or when deep fried. Cut the rockfish or lingcod fillets into small pieces. One rockfish fillet will yield two to four pieces. Combine a cup of flour, salt, pepper and other seasonings (Johnny’s, Old Bay, creole, lemon pepper, etc.) in a gallon-size bag.
In a bowl, beat two or three eggs. Add panko bread crumbs to another bowl. Completely cover the small pieces of fish by shaking them in the bag of flour, then dip the fish into the egg wash. Coat both sides of the fish in the panko bread crumbs.
The fish will cook quickly in the hot oil. Cook one side of the fish for 1 to 2 minutes, then turn. Cook until golden brown.
The small pieces of fish will cook quickly. Place on a paper towel to drain excess oil.
Panko-breaded fish is especially tasty with a squeeze of lemon juice, and dipped in cocktail or tarter sauce.
To catch a limit of rockfish or lingcod to make your own panko-breaded fish, book a charter with www.brookingsfishing.com.
Here are some of our other favorite fish recipes: