Pan Roasted Baked Rockfish, Whole!

May 4, 2015

 

Pan Roasted Baked Fish

There's a big difference between baked fish and pan

roasted baked fish. It's all about skin. Do you want your skin

nice and crispy, or you don't plan on eating the skin at

all. If you don't care about the skin and plan to pull it

off and throw it out, then baking a fish is fine. However,

if you want a nice crispy skin, even with a coating on it,

you have to learn how to pan roast your fish. Believe it

or not, I love to pan roast whole rockfish. They're the

perfect fish for the job.

 

Whenever I catch rockfish, there's always a few fish that

are on the smaller side, around a pound or so. One of

my favorite things to do is fry these little fish in a skillet,

and finish them in the oven. That’s called pan roasting.  

The result is golden crunchy skin on the outside, and

juicy tender meat bursting with flavor on the inside.


It’s almost impossible to overcook whole fish because

the bones are constantly giving off moisture during the

cooking process. Pan roasting a whole fish is easy, and

quick. Once you master the process, you can apply it

to all types of fish.

 

Have you ever tried grilling whole rockfish? Here's an 

easy way to learn how, GRILLED WHITEFISH.
 

Pan Roasted Rockfish (serves 2-4)

(Use a cast iron skillet that will fit inside your oven)

2 rockfish 1-1 ½ lbs each

1 lemon cut into halves

1 cup all purpose flour

1 cup cornmeal

salt/pepper


Preparing & Making Pan Roasted Baked Fish

1. Prepare the fish by gutting, removing the gills, scaling

and cleaning. Cut a diagonal slit on each side of the fish

just behind its head, exposing the backbone.

 

2. Preheat the oven to 400F.

 

3. Create the coating for the fish by mixing equal parts

of general all purpose flour and coarse corn meal.

Season with salt and pepper; mix thoroughly.

 

4. Heat 2-3 tablespoons of oil in a frying pan to 370F (or

to its smoking point).

 

5. Dredge the fish in the coating on both sides. Then dredge

the lemon halves, set aside.

 

6. Place the fish and lemon halves in the hot cast iron

skillet. Cook both sides of the fish until a golden brown

color is achieved.

 

7. Drop the oven temperature to 350F. Place the skillet

in the oven for no more than 10 minutes. Squeeze lemon

juice on fish and serve.

 

Need Some Kitchen Stuff?

Here's a great way to support Fisherman's Belly. Use our amazon

links to purchase items you may need. You don't pay extra but 

Amazon pays us a commission on your purchase. Just click on

the links below to shop around and take a look. Thanks, Yanni

_________________________________________________________________
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 
➤ Porcelain Ramekin Pinch Bowls 6-ea

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➤ Camp Chef 12-inch Seasoned Cast Iron Skillet

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➤ Morton Kosher Salt 3lbs

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➤ Adjustable Pepper Grinder, Clear

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➤ Spicy World Black Peppercorn 16-oz bag

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➤ Whisk set, 12",10", 8.5"

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➤ Orange Citrus Juicer/Squeezer

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➤ 12-inch Chef's Knife

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➤ Kirkland Organic Extra Virgin Olive Oil 2L

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➤ 13"x9" Bakeware Dredging Pan

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➤ 19-Piece Measuring Cups

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PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99 

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➤ GoPro HERO4 Black $199.00 

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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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