Best 2 Crispy Skinned Fish Recipes
Embark on a culinary journey to discover the art of preparing crispy-skinned fish. This versatile dish offers a symphony of flavors and textures, making it a favorite among seafood enthusiasts. From the classic pan-fried method to the innovative oven-baked technique, each recipe unveils unique secrets to achieving that perfect golden-brown crust while maintaining a tender, flaky interior. Whether you prefer the simplicity of a few carefully chosen ingredients or the excitement of a flavorful marinade, this article provides a comprehensive guide to creating a crispy-skinned fish dish that will tantalize your taste buds. Dive into the world of crispy-skinned fish and elevate your cooking skills with these delectable recipes.
Here are our top 2 tried and tested recipes!
CRISPY-SKINNED FISH WITH HERB SAUCE
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.
Provided by Chris Morocco
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Seafood Fish Lemon Juice Herb Anchovy Pickles Bass Snapper
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
- Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
- Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.
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.
Tips:
- Choose the Right Fish: Select firm-fleshed fish that will hold up well to pan-frying, such as salmon, trout, cod, or tilapia.
- Get the Skin Crispy: To achieve crispy skin, make sure the fish is dry before cooking and use a well-seasoned pan or griddle.
- Use the Right Amount of Oil: Use just enough oil to coat the bottom of the pan or griddle. Too much oil will make the fish greasy.
- Be Patient: Don't rush the cooking process. Let the fish cook undisturbed until the skin is golden brown and crispy.
- Flip the Fish Only Once: Flipping the fish too often will break the skin and prevent it from becoming crispy.
- Season the Fish Well: Use a combination of salt, pepper, and your favorite herbs and spices to season the fish.
- Serve Immediately: Crispy-skinned fish is best served immediately after cooking.
Conclusion:
Crispy-skinned fish is a delicious and elegant dish that can be enjoyed for lunch or dinner. By following the tips above, you can create perfectly cooked crispy-skinned fish that will impress your family and friends. With a little practice, you'll be able to cook crispy-skinned fish like a pro!
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