Ingredients

1-1/4 cups Panko breadcrumbs

3/4 cups grated Parmesan cheese

3 tablespoons parsley

1 egg

3 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1-1/2 pounds rockfish (fully thawed)

Vegetable oil for frying

Instructions

1. Combine the Panko, Parmesan, 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.

4. Optional step: cut the fillets into smaller sections about 3 inches long.

5. Add the rockfish fillets to the egg mixture and gently stir to coat the fish.

Recipe by: Dahn Boquist