Tag: Oregon coast rockfish recipes

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.

Panko breaded fish fillets make delicious fish and chips.

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.

For best results, cut rockfish fillets into smaller pieces.

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.

Coat the fish fillets in seasoned flour by placing them in a plastic bag and shaking.
After dipping the flour-coated fish in egg wash, cover both sides in 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.

A small amount of oil is used to cook each side of the fish until it turns golden brown.

The small pieces of fish will cook quickly. Place on a paper towel to drain excess oil.

Drain fish pieces on a paper towel and salt to taste.

Panko-breaded fish is especially tasty with a squeeze of lemon juice, and dipped in cocktail or tarter sauce.

Make tarter sauce by combining chopped onion, chopped dill pickle, mayonnaise, a small amount of lemon juice, salt, pepper and dill weed.
Cocktail sauce is a simple combination of ketchup, lemon juice and horseradish.

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:

Easy, delicious rockfish chowder recipe
Oregon Coast fish taco recipe

http://brookingsfishing.blogspot.com/2016/03/easydelicious-beer-battered-fish-and.html

Sweet Chili Smoked Rockfish

A few weeks ago, frequent customer Glenn Thill brought some smoked rockfish on the boat that was great: sweet, not too dry, good flavor. You wanted another piece after trying it. Glenn shared the ingredients with Capt. Andy, who tried a few versions before settling on this recipe.

Smoked rockfish is easy to make and delicious. This recipe yields a moist, sweet treat, and can also be used for salmon and other fish.

1 cup Yoshida’s original sweet teriyaki sauce
1 cup brown sugar
1/3 cup soy sauce
1/4 cup Worcestershire sauce

For those who like a more salty flavor, increasing the soy sauce to half a cup, or adding 1/3 cup salt is optional.

The main ingredients are brown sugar, Yoshida’s original teriyaki sauce, soy sauce and Worcestershire sauce.

Cut the rockfish into small pieces, roughly three or four pieces per fillet.

Cut the rockfish fillets into small pieces. Each fillet will yield four pieces.

Brine in the Yoshida’s, brown sugar, soy sauce, Worcestershire sauce mixture for at least 12 hours.

Add the fish to the brine, and leave in the refrigerator overnight. The fish can be brined for two to three days

Without rinsing place on a drying screen for one hour.

Allow the fish to air dry in the smoke with the lid off for at least an hour before turning on heat and adding chips.
Use thee pans of chips to smoke, then leave in smoke several more hours to finish.

Smoke, with three pans of chips, for 4 to 8 hours. Brush with sweet chili sauce and continue smoking until fish is done. You will know when fish is done when it easily breaks apart and turns from a translucent color to white inside.

After three pans of chips have been used, apply the first coast of sweet chili sauce. This will help keep the fish moist, and add a delicious sweet flavor.
After smoking for three or four hours, brush the fish with sweet chili sauce again.

We’ve tried lots of smoked rockfish recipes. Rockfish tends to dry out quickly, and also can easily by too salty. This brine yields a moist piece of rockfish with a firm texture without being stringy.

The finished product, sweet chili smoked rockfish.
Glenn Thill of Shady Cove, Ore., shared the ingredients for sweet chili smoked rockfish with us. Glenn is a frequent customer on our charter boats.

To catch a limit of rockfish to make your own smoked rockfish, visit our web site, www.brookingsfishing.com, or call our booking office, (541) 813-1082.