DIRECTIONS
Combine the panko, parmesan and parsley in a wide bowl or a pie dish.
In a separate bowl, combine the egg, mayonnaise, Dijon, garlic, salt and pepper.
Pat the fillets dry with a paper towel.
Optional Step: Cut the fillets into smaller sections about 3 inches long.
Add the fillets to the egg mixture and gently stir to coat the fish.
Pick up the fillet pieces one at a time and place in the breadcrumb mixture. Coat both sides of the fish with the breadcrumbs and gently press down on the fillets to get the breadcrumbs to adhere. Repeat with all the fish fillets.
Add enough oil to a 12-inch skillet to get it about 1/4 inch deep. Heat the oil over medium-high heat.
When the oil is hot use tongs to gently add the fish fillets to the pan and cook for 90 seconds to 2 minutes until golden brown. Carefully flip the fish fillets over and cook the other side for another 90 seconds to 2 minutes.
When the rockfish fillets are golden brown, lay them on a cooling rack or some paper towels while you finish frying the rest of the fish.
Serve with tartar sauce or garlic lemon butter sauce.