Phyllis’ Fish

Do you, like us, end up buying a box of Panko crumbs from Costco that seems like a lifetime supply?  Then…you will totally get our obsession to use them! We were in the mood for some Chinese Shiitake fried rice last night and really craving some fish to go with it. We picked up some B.C. Rockfish from Finest at Sea, for my source list click here, and it turned out, all golden brown, crispy and crunchy…won’t be long before we make it again! Oh…and we served it with the red chili sauce I use for my awesome coconut prawns and some Sriracha Mayo too, but tartar sauce is also wonderful with the fish.   I’m kind of thinking the fish might make a great little appy cut into smaller pieces…

DSC_9567 nx21 lb. fresh Rockfish or cod

For the Marinade:

2 Tbsp. soy sauce
2 tsp. finely grated fresh ginger
1/8 tsp. freshly ground black pepper

For Breading the Fish:

2 large eggs
2 cups Panko crumbs, approximately
¼ cup unbleached flour, approximately
¾ cup vegetable oil for frying

To finish the fish: sea salt & freshly ground black pepper

Combine the soy sauce, ginger & pepper in a large glass dish. Cut the fish into approximately 3” pieces & place in the soy marinade for 30 minutes.

Place the eggs in a shallow glass dish & beat to blend. Place the Panko crumbs on a large piece of wax paper & place the flour on another piece of wax paper.

Place the oil in a large frying pan & heat on medium-high heat. Place a few layers of paper towels on a rimmed baking sheet & set aside.

When the fish is marinated, dip the pieces into the flour, shaking off any excess, then into the beaten egg, allowing excess to drip back into the dish, then dip into the Panko crumbs, pressing to adhere if necessary. Carefully lower each piece of fish into the hot oil & fry until golden brown on either side, about 3 minutes per side, until cooked through. Remove the cooked fish to the paper towel lined baking sheet, sprinkle very lightly with the sea salt & pepper, place on a warm serving platter & serve immediately.

For the Sriracha Mayo:

Mix together, to taste, some mayonnaise (lite is fine), Sriracha sauce, a bit of freshly grated white pepper, freshly squeezed lime juice, finely grated fresh ginger & a bit of cilantro if you wish.

Phyllis Signature_01

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