Crispy Rockfish and Sweet Potato Chips

Ingredients

Crispy Fish

  • 1 1/2 cups Panko breadcrumbs

  • 2 tablespoons parsley

  • 1 egg

  • 3 tablespoons mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 pounds fresh or frozen rockfish fillets

  • Vegetable oil for frying

Sweet Potato Chips

  • 5 small sweet potatoes, cut into large French fries

  • 1 tablespoon water

  • 2 teaspoons Italian seasoning

  • 1/2 teaspoon pepper

  • 1 pinch salt and pepper to taste

  • 2 tablespoons olive oil

Instructions

Crispy Fish

  1. Combine the Panko and parsley in a wide bowl or a pie dish. 

  2. In a separate bowl, combine the egg, mayonnaise, Dijon, garlic, salt, and pepper. 

  3. Pat the rockfish fillets dry with a paper towel. Optional step: cut the fillets into smaller sections about 3 inches long.

  4. Add the rockfish fillets to the egg mixture and gently stir to coat the fish. One at a time place in the breadcrumb mixture. Coat both sides of the fish with the breadcrumbs and gently press down on the fillets to get the breadcrumbs to adhere. Repeat with all the fish fillets. 

  5. Add enough oil to a 12-inch skillet to get it about 1/4 inch deep. Heat the oil over medium-high heat. 

  6. When the oil is hot use tongs to gently add the fish fillets to the pan and cook for 90 seconds to 2 minutes until golden brown. Carefully flip the fish fillets over and cook the other side for another 90 seconds to 2 minutes. 

  7. When the rockfish fillets are golden brown, lay them on a cooling rack or some paper towels while you finish frying the rest of the fish. 

Sweet Potato Chips

  • Preheat the oven to 400 degrees F.

  • Place the cut sweet potatoes into a microwave-safe dish with the water. Cook in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, pepper, salt and olive oil. Arrange the fries on a baking sheet in a single layer.

  • Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Haley Smith