Ingredients
2 lb. rockfish, pan dressed
salt and pepper for sprinkling
1/2 c. pkg. breading mix
shortening or oil for frying
parsley for garnish
lemon wedges for garnish
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Wash and dry fish. Sprinkle with salt and pepper, then coat with breading mix. In 12-inch frypan, heat approximately 1 inch shortening to 350°. Fry fish, turning frequently, about 5 or 8 minutes for pan dressed fish. Fish is done when browned evenly on both sides and flakes easily when tested with a fork. Do not overcook fish. Remove from pan and drain on paper towel. Garnish with parsley and lemon wedges. Serves 6.