Potato Crusted Rockfish

by Chef Paul Wernsdorfer

(Serves 4 to 6)

• 2 lbs. fillets, skinned rockfish 

• 1/2 cup white wheat flour 

• 1/2 cup beaten eggs 

• 1 cup potato flakes - potato buds

• 1/4 cup butter or vegetable oil

• salt - as needed

• pepper - as needed

Cut the fillets into 3 or 4 oz. pieces.  Season the fillets with salt and pepper. Dip each fillet into the flour, then into the egg then into the potato flakes.  Heat a skillet on medium heat, place the coated fillets into the hot oil carefully.  Fry until golden brown, then cook on the other side until done.  Fish should give slightly when pushed with a finger.  Serve immediately, garnish with lemon wedge.

Fisherman's Village

Fisherman's Inn - (410)827-8807
Fisherman's Crab Deck - (410)827-6666
Fisherman's Seafood Market - (410)827-7323
3116 Main Street
Grasonville, MD 21638 
Kent Narrows
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