As I was sitting at home on a break from yardwork, I checked my phone and my friends from Westport sent me a bunch of photos of their after-work culinary escapades. Captain Mitch Coleman of Anglers Edge Sportfishing was busy preparing a really delicious looking take on Yellowtail Rockfish. It all started when Mitch went on a fun day with his brother Captain Mark Coleman and deckhand Chance, allowing them to bring home a fresh catch for the whole crew. When your Charter fishing buddies send you a recipe they enjoy, you already know it’s going to get high marks! I haven’t prepared Rockfish this way before, but next time I get my hands on some fresh caught, I’m giving this a try. Looks great, and I’m hungry just from writing this post!
Crew House Fried Whole Rockfish Recipe
- Gut and gill your fresh catch.
- Remove the scales with a knife.
- Score through the skin to let the spices get into the fillets.
- Season with your favorite spices, a mix of Cajun seasoning, garlic powder, sea salt, ground pepper and fresh dill is a great way to go. Work the seasoning into the scored areas and belly cavity.
- Heat a skillet with oil, about one half to one inch of oil. Temperature should be 350 to 375 degrees.
- Cook the rockfish in oil for 8-10 minutes. Cook time will vary depending on how hot the oil is, you can always pull away the fillet with a fork to determine doneness.
- Finish off by squeezing some lemon juice over the finished product.
- Plate and enjoy.