Uploaded April 2021 | Updated September 2026, 3 weeks ago
Fried Pacific Rockfish
(For a Large Skillet)
Ingredients:
1 cup all-purpose flour
1 cup corn starch
2 tbsp. baking powder
1 tbsp. kosher salt
1 tbsp. ground white pepper
3 lbs. rockfish
vegetable oil for frying
Directions:
1. Place a single layer of briquettes under the skillet to preheat the cast iron.
2. While the cast is heating, whisk flour, corn starch, baking powder, salt & pepper until evenly blended using a medium size bowl.
3. Using a second medium size bowl, whisk eggs & water until evenly blended.
4. Dip each piece of fish into the egg mixture and dredge through the dry flour mixture. Place coated fish onto a tray. Don’t discard remaining flour mixture.
4. Pour enough oil into heated skillet, to a level of about ¼” deep. Heat oil to a low temperature of 350 - 375°F.
5. Dredge coated fish through dry flour mixture a second time before placing into hot oil.
6. Fry fish for 2 minutes on each side until golden brown, turning once midway.
7. Remove fish pieces with a spatula and place onto paper towels to drain. ENJOY!!!
Arlene’s Tartar Sauce
Ingredients:
1 cup mayonnaise or miracle whip
1 large green onion, chopped fine
1 medium carrot, grated fine
1 large dill pickle, chopped fine
¼ tsp. garlic powder
1 tbsp. horseradish
Directions:
Mix well.
Webisode Index:
0:00 Intro
1:13 Opening
1:39 Cast Iron Preheat
2:17 Dry Coating
2:52 Wet Coating
3:43 Heat the Oil
3:54 Dipping & Dredging
5:09 Frying Fish
6:35 Spatula Removal & Drain Time
7:09 Taste Test
7:54 Closing
8:13 Outro
8:49 Tartar Sauce Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Fried Pacific Rockfish
(For a Large Skillet)
Ingredients:
1 cup all-purpose flour
1 cup corn starch
2 tbsp. baking powder
1 tbsp. kosher salt
1 tbsp. ground white pepper
3 lbs. rockfish
vegetable oil for frying
Directions:
1. Place a single layer of briquettes under the skillet to preheat the cast iron.
2. While the cast is heating, whisk flour, corn starch, baking powder, salt & pepper until evenly blended using a medium size bowl.
3. Using a second medium size bowl, whisk eggs & water until evenly blended.
4. Dip each piece of fish into the egg mixture and dredge through the dry flour mixture. Place coated fish onto a tray. Don’t discard remaining flour mixture.
4. Pour enough oil into heated skillet, to a level of about ¼” deep. Heat oil to a low temperature of 350 - 375°F.
5. Dredge coated fish through dry flour mixture a second time before placing into hot oil.
6. Fry fish for 2 minutes on each side until golden brown, turning once midway.
7. Remove fish pieces with a spatula and place onto paper towels to drain. ENJOY!!!
Arlene’s Tartar Sauce
Ingredients:
1 cup mayonnaise or miracle whip
1 large green onion, chopped fine
1 medium carrot, grated fine
1 large dill pickle, chopped fine
¼ tsp. garlic powder
1 tbsp. horseradish
Directions:
Mix well.
Webisode Index:
0:00 Intro
1:13 Opening
1:39 Cast Iron Preheat
2:17 Dry Coating
2:52 Wet Coating
3:43 Heat the Oil
3:54 Dipping & Dredging
5:09 Frying Fish
6:35 Spatula Removal & Drain Time
7:09 Taste Test
7:54 Closing
8:13 Outro
8:49 Tartar Sauce Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
