Question

What is the best way to get a crispy skin on a fish fillet? Discover the secrets to a perfectly seared fish with a non-soggy skin.

Answer 1

To achieve crispy fish skin, ensure the skin is dry, the pan is hot, and you start cooking skin-side down with a little pressure.

Detailed Explanation:

Getting perfectly crispy fish skin involves a few key steps. First, thoroughly dry the fish skin using paper towels. Moisture is the enemy of crispiness. Next, heat a non-stick or well-seasoned cast iron skillet over medium-high heat. Add a high-smoke-point oil like avocado or grapeseed oil to the pan and let it get shimmering hot. Place the fish fillet skin-side down in the hot pan. Immediately press down on the fillet with a spatula for the first 30 seconds to ensure even contact with the pan. This prevents the skin from curling up. Cook the fish mostly skin-side down, allowing the heat to render the fat and crisp the skin. Only flip the fish when the skin is golden brown and crispy, and the flesh is mostly cooked through. Finish cooking the fish flesh-side down for a short time until it reaches your desired doneness.

Pro Tip:

Score the fish skin lightly with a sharp knife before cooking. This helps to prevent the skin from shrinking and curling up during cooking, ensuring even crisping.