CRISPY-SKINNED FISH
Provided by Donald Link, Chef Pêche, New Orleans
Categories Kid-Friendly Dinner Bass Healthy Bon Appétit Sugar Conscious Low Sugar Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 Servings
Number Of Ingredients 3
Steps:
- Dry Out
- Starting with parched skin is the key to a pro result- try to cook wet fish and it's going to steam, stick, rip, and generally be a huge, frustrating bummer. One hour before cooking, put your fillets on a plate, skin side up (no seasoning, please!), and leave them uncovered in the fridge to dry out.
- Start Smoking
- Get a large stainlesssteel skillet ripping hot over high heat (2 minutes should do it), then pour in 1 tablespoon oil and add a big pinch of salt. Once the oil is smoking, take the skillet off the heat and use a handful of paper towels to wipe oil and salt around and out of the pan (be extra careful-you might want to use tongs to hold the towels).
- Give 'Em Some Skin
- Put your now-seasoned skillet back over high heat and take those beautiful air-dried fillets out of the fridge. Add another 1 tablespoon oil to the pan and hit both sides of each fillet with a decent amount of salt. Once the oil is shimmering, carefully lay a fillet skin side down in the pan (be sure to lay them going away from you to guard against spatters).
- Be Firm
- Use a fish spatula (call it a "fish spat" if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat. Repeat with remaining fillet, then keep at it! Periodically press down each fillet and cook until flesh is nearly opaque and cooked through, with just a small raw area on top.
- Flip and Rest
- Slide your fish spatula under each fillet and-using your other hand as a guide-turn it away from you (watch that oil). Remove the pan from heat. At this point you're just letting the raw side kiss the skillet to finish cooking, about 1 minute.
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Abdullah Gul
[email protected]This is my favorite way to cook fish. It's so easy and the results are always amazing.
Hashmi saab Saab
[email protected]I've tried this recipe with different types of fish and it always turns out great. I love the crispy skin and the flavorful sauce.
Pascal Msamba
[email protected]This recipe is a bit too bland for my taste. I would add more spices next time.
Charly Ken
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was so crispy and flavorful, I couldn't get enough of it.
Nichole Trotter
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The fish is always cooked perfectly and the sauce is delicious.
Samy Chavez
[email protected]This recipe is a bit time-consuming, but it's worth it. The fish is so crispy and flavorful.
Faris Khan
[email protected]I made this recipe for my wife and she loved it! She said it was the best fish she'd ever had.
Neil Armstrong
[email protected]I followed the recipe exactly and the fish came out dry and overcooked. I'm not sure what went wrong.
md.masum. rana
[email protected]This is my go-to recipe for crispy-skinned fish. It's always a hit with my family and friends.
Naughty Pappu
[email protected]I love this recipe! It's so easy to follow and the fish always turns out perfectly crispy. I've made it with both cod and salmon and it's always delicious.
Alauddin Alauddinal
[email protected]This recipe is an absolute keeper! The fish came out crispy on the outside and tender and flaky on the inside. I used cod, but I'm sure it would work with any type of white fish. The lemon-herb butter sauce was the perfect complement to the fish.