Panko-Fried Rockfish

When I fry stuff, which has become more rare lately, I'm usually lazy about the three-dip breading process.  I run the meat under the faucet, smack the breadcrumbs on until they stick, and drop it in the pan quickly.  Sometimes the crust stays on, sometimes it doesn't.

This day, I decided to suck it up with the extra dishes and fry some fish the proper way.  The ingredients are all pantry staples, so all you need to pick up is the fish.  I chose rockfish because it was on sale, but any fatty white fish will do.

And yes, the pintos in the photo were an awkward choice of a side dish.  I did it for nutritional reasons. Rice or barley would be a better idea.  The oven roasted tomato, eggplant, and asparagus, however, were perfect accompaniments, and filled the plate disproportionately to the calories involved.  This crazy full plate contains fewer calories than the average hamburger with fixings - before sides.

4 rockfish fillets (about 1 lb)
*3/4 C panko breadcrumbs
1/2 tsp kosher salt
*1 tsp parsley flakes
1 egg
1/4 C milk
*1/2 C cornstarch
oil for frying

1.  In one shallow dish (I use pie plates), sprinkle corn starch.  In next one, beat together egg and milk.  In third, combine panko, salt, and parsley.  In a large skillet, start heating 1/8" oil over medium-high heat.  Open windows and turn on the hood fan.

2.  Turn fillets in cornstarch to coat all sides.  I did this 2 at a time, since that was all the pie plates or skillet could hold.  Move pieces to egg wash and coat well.  Then to the crumb coating, which should adhere on the first try because you're doing this the proper way.

3.  Place fillets in hot oil and pan fry until the edges are thoroughly cooked, about 4 minutes.  This is plenty of time to run the next batch through the plates.  Turn and cook another 2 minutes.  Both sides should be crispy.  My fillets also kind of fell apart, which at least meant they were tender and cooked through.  Remove to paper-lined plate and serve hot with fresh lemon juice, tartar sauce, or even no dressing at all.

Difficulty rating  π