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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Nick Perkins
[email protected]This recipe is a must-try for any fish lover.
Ch Tauqeer
[email protected]I would definitely recommend this recipe to anyone who loves crispy-skinned fish.
Christine Mulenga
[email protected]This is my new favorite fish recipe. It's so easy to make and the fish is always cooked perfectly.
BaShiR Diyang
[email protected]The fish was delicious! I loved the crispy skin.
Enotale Grim
[email protected]This recipe was easy to follow and the fish turned out great. I will definitely be making it again.
Bryan Higgins
[email protected]This recipe was a disappointment. The fish was dry and overcooked, and the skin was not crispy. I would not recommend it.
Christopher Oxendine
[email protected]I've made this recipe several times, and it's always a hit. The fish is crispy on the outside and flaky on the inside, and the sauce is delicious. I highly recommend it.
Limko P
[email protected]This recipe is my go-to for crispy-skinned fish. The fish is always cooked perfectly, and the skin is always crispy and flavorful. I love serving it with roasted vegetables and a lemon wedge.
Ratna Limbu
[email protected]The fish was a little bland, but the crispy skin made up for it. I think I would add more seasoning next time.
Js Telecom
[email protected]This recipe was easy to follow, and the fish turned out great. The skin was crispy and the flesh was flaky and moist. I served it with a lemon wedge and some tartar sauce, and it was delicious.
Alexander Hareg
[email protected]I love crispy-skinned fish, and this recipe delivered. The fish was perfectly cooked, and the skin was crispy and flavorful. I served it with a simple lemon butter sauce, and it was delicious.
Owis shah Owis shah
[email protected]This was a great recipe! The fish was cooked perfectly, and the crispy skin was amazing. I served it with roasted potatoes and asparagus, and it was a delicious meal.
Since What
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved the crispy fish and the flavorful sauce. I will definitely be making this again.
Hamad Safi
[email protected]This recipe is a keeper! The fish was crispy and flaky, and the lemon butter sauce was delicious. I served it with roasted vegetables, and it was a perfect meal.
Mishii Doll
[email protected]The fish was a little dry, but the crispy skin made up for it. I think I would add more butter or oil next time.
Vincent Simpson
[email protected]This was my first time cooking fish, and it turned out great! The recipe was easy to follow, and the fish was cooked perfectly. I will definitely be making this again.
Sashank Tamang
[email protected]I love crispy-skinned fish, and this recipe did not disappoint. The fish was perfectly cooked, and the skin was deliciously crispy. I will definitely be making this again.
JERAX Khan
[email protected]This recipe was a hit! The fish was crispy on the outside and flaky on the inside, just the way I like it. I served it with roasted vegetables and a lemon wedge, and it was perfect.