Crispy Pan-Fried Rockfish Recipe
Crispy Outside, Flaky Inside! The Secret to Perfectly Fried Rockfish
Discover how to pan-fry rockfish without it breaking apart, achieving a wonderfully crispy exterior and moist, flaky interior. This recipe will guide you to a delightful seafood dish perfect for any occasion!
Main Ingredients- 5 prepped and seasoned rockfish
- 4 Tbsp potato starch
- Cooking oil (for frying or generous amount)
Cooking Instructions
Step 1
First, prepare the rockfish that has already been cleaned and seasoned. The pre-seasoning helps to remove any fishy odors, making it even more delicious. Also, get your potato starch ready to create a crispy coating. You can substitute cornstarch if potato starch is unavailable.
Step 2
Place the 4 tablespoons of potato starch into a disposable plastic bag. Now, add the rockfish one by one into the bag and shake gently to evenly coat each fish with the starch. It’s important to apply a thin layer of starch; too much will result in a texture resembling deep-fried food, so lightly dust off any excess.
Step 3
Heat a pan over medium-high heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the starch-coated rockfish into the pan. Once one side is golden brown and crispy, flip it over and cook the other side until it achieves a similar golden hue. Cooking for about 5-7 minutes per side will ensure the fish is cooked through and the exterior is perfectly crisp. After cooking, place the rockfish on paper towels briefly to drain excess oil. Cut into serving pieces and arrange beautifully on a plate to serve. A squeeze of lemon juice can also add a wonderful zest.
