We love Colette’s panko yelloweye served with a fresh lemon, early-spring lettuce salad, and store-bought sweet chile sauce for dipping!
1 pound yelloweye rockfish, cut into 2 ounce or 4 ounce portions Available in Our Seafood Subscription Box
2 teaspoons salt
1 lemon, halved
1 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 whole eggs
1/3 cup milk
1½ cups Panko
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried basil
Squeeze lemon into bowl and mix with 1 teaspoon of salt. Add fish and just enough water to cover. Marinate fish for 20 min. (Drop lemons in bowl, too!)
Mix flour, garlic powder, black pepper, paprika, and remaining salt in one large bowl. In a second bowl, mix panko, parsley, and basil. In a third bowl, whisk eggs and milk until even consistency. Organize the 3 bowls with flour on the left, egg wash in the middle, and panko on right.
Dredge fish with each of the coatings. Place coated fish on parchment-covered pan.
Heat frying oil to 375 degrees. Use enough oil to fully submerge fish, but leaving at least 3 inches from top of pot.
Serve right away with fresh lemon and a dipping sauce of your choice, such as sweet chile sauce.