Panko-Crusted Rockfish

Want crunch without frying? The Daily Meal has a way for you to achieve crispy skin. When you’re baking your fish in...

Shutterstock

Want crunch without frying? The Daily Meal has a way for you to achieve crispy skin. When you’re baking your fish in the oven, coat it with panko breadcrumbs — it will be as crispy as any piece of fried fish. 

Ingredients

  • rockfish fillets
  • 1  Tablespoon  soy sauce
  • 1  Tablespoon  grated ginger
  • egg, beaten
  • 1  Cup  panko breadcrumbs
  • 1/2  Cup  all-purpose flour
  • 4  Tablespoons  olive oil

Directions

Preheat the oven to 450 degrees F.

Season the rock fish with soy sauce and grated ginger. Coat the fish in flour, dip it in the egg, and coat with panko breadcrumbs.

Spray a baking sheet with cooking spray, place the panko-coated fish on it, and bake for 5 minutes.

 

 

 

Rockfish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Rockfish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Rockfish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.