Crispy Outside, Tender Inside! Perfect Pan-Seared Rockfish Recipe
Crispy Outside, Tender Inside! Perfect Pan-Seared Rockfish Recipe
How to Make Delicious Pan-Fried Rockfish: Achieving a Crispy Texture at Home
Following a delicious rockfish sashimi, we’re now making pan-seared rockfish with plump rockfish caught by my husband! This ‘crispy outside, tender inside’ (겉바속촉) recipe truly lives up to expectations. Rockfish is known for its minimal fishy odor, and this dish is incredibly flavorful, moist, and simply delicious. The crispy skin is also a delightful bonus. Perfect for seafood lovers!
Ingredients- 3 Fresh Rockfish
- 2 Tbsp Mirin (Rice Wine)
- Pinch of Salt
- Pinch of Freshly Ground Black Pepper
- Potato Starch (or Corn Starch) for coating
- Generous amount of Cooking Oil (e.g., Canola, Grapeseed)
Cooking Instructions
Step 1
We’re using rockfish that was cleaned, filleted, and frozen after being caught. Before cooking, allow the fish to thaw naturally in the refrigerator or by soaking in cold water. If not already done, remove scales, guts, and fins at this stage.
Step 2
Carefully remove any remaining scales. Use the back of a knife or a scale scraper, moving from the tail towards the head. Pay special attention to the belly area, near the tail, and around the head, as scales tend to accumulate there.
Step 3
Rinse the rockfish thoroughly under cold running water, both inside and out. After rinsing, pat the fish completely dry with paper towels or kitchen cloth. Removing excess moisture is crucial for achieving a crispy exterior and ensuring the coating adheres well.
Step 4
Make shallow scores or cuts on both sides of the rockfish, about 2-3 cm apart. These cuts help the seasoning penetrate the flesh, allow heat to distribute evenly, and ensure faster, more even cooking. Be careful not to cut too deep and damage the skin.
Step 5
Brush both sides of the scored rockfish evenly with mirin (rice wine). Mirin helps to reduce any fishy odors and adds a subtle sweetness and depth of flavor. Next, lightly season with salt and freshly ground black pepper. Let the fish sit for about 10-15 minutes to allow the seasonings to be absorbed.
Step 6
Coat the seasoned rockfish evenly with potato starch (or corn starch). Ensure the starch gets into the nooks and crannies, including the inside cavity. This coating will create a wonderfully crispy crust and help keep the fish moist inside. After coating, gently tap off any excess starch.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is shimmering (not smoking), carefully place the starch-coated rockfish into the pan. If the oil is too hot, the outside will burn before the inside is cooked.
Step 8
Once the first side is golden brown and crispy, gently flip the fish to cook the other side. Avoid flipping the fish too frequently, as it can break apart. Cook each side for about 4-5 minutes, or until beautifully golden and crisp.
Step 9
When both sides of the rockfish are golden brown and perfectly crisp, turn off the heat. Drain briefly on paper towels to remove excess oil, and then serve immediately on a plate. Enjoy the delightful ‘crispy outside, tender inside’ texture while it’s hot! A wedge of lemon or fresh greens make excellent accompaniments.
