SKIN A FISH RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CRISPY-SKINNED FISH RECIPE | BON APPÉTIT



Crispy-Skinned Fish Recipe | Bon Appétit image

If you have ever struggled to get fish skin to that cracking-crisp stage of brown, this recipe is for you. Start with a cold pan, and read more tips here.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 9

2 oil-packed anchovy fillets (optional)
1 small garlic clove, thinly sliced
1 cup chopped tender herbs (such as parsley, dill, and/or basil)
1 Tbsp. chopped pickles (capers, cornichons, or chile)
2 Tbsp. fresh lemon or lime juice or white wine vinegar
6 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 5–6-oz. skin-on black bass, striped bass, snapper, or salmon fillets
Flaky sea salt

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. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

CRISPY-SKINNED FISH RECIPE | EPICURIOUS



Crispy-Skinned Fish Recipe | Epicurious image

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link

Provided by Donald Link, Chef Pêche, New Orleans

Yield 2 Servings

Number Of Ingredients 3

2 6 ounces fillets branzino or black bass
2 tablespoons vegetable oil
Kosher salt

Steps:

  • 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.
  • 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).
  • 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).
  • 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.
  • 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.




















More about "SKIN A FISH RECIPES"

Fish Skin Chips Recipe - Fried Fish Skin | Hank Shaw

Fish Skin Chips Recipe - Fried Fish Skin | Hank Shaw

Oct 21, 2013 ... Bring a medium pot of water to a boil and add a few tablespoons of salt. Bring the water back to a boil after adding the skins and boil them for ...

Crispy Skin Fish | RecipeTin Eats

Crispy Skin Fish | RecipeTin Eats

Oct 4, 2021 ... How to make fish skin crispy · Cook skin 2 to 3 minutes until lightly crispy – Cook the fish skin side down until it's light golden and quite ...

Fish Skin Easy Recipe

Fish Skin Easy Recipe

Mar 28, 2020 ... Preheat your oven to 325 while you are letting the seasoning soak into your fish skins. After seasoning, take the fish skins and place them on a ...

Crispy Fried Salmon Skin Recipe

Crispy Fried Salmon Skin Recipe

Mar 28, 2021 ... Salmon skin, from 1 large fillet · 2 tablespoons kosher salt · 1 cup vegetable oil, more as needed · 2 to 3 tablespoons sesame oil, or other ...

Crispy-Skinned Fish Recipe | Bon Appétit

Crispy-Skinned Fish Recipe | Bon Appétit

Mar 20, 2018 ... 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 ...

Pan-Roasted Fish Fillets With Herb Butter Recipe - NYT Cooking

Pan-Roasted Fish Fillets With Herb Butter Recipe - NYT Cooking

Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable) ...

How to Cook Fish with Crispy Skin, Every Time | Bon Appétit

How to Cook Fish with Crispy Skin, Every Time | Bon Appétit

Mar 30, 2015 ... Learn how to make crispy-skinned fish at bonappetit.com/clap. ... One hour before cooking, put your fillets on a plate, skin side up (no ...

How to Make the Crispiest Pan-Seared Fish Skin

How to Make the Crispiest Pan-Seared Fish Skin

Step 1: Dry the Fish Skin Very, Very Well · Step 2: Choose Your Pan · Step 3: Get the Oil Smokin' Hot, Then Take a Tentative Dip · Step 4: Press It Flat · Step 5: ...

Best Crispy Skin Halibut Recipe - How to Make Crispy Fish

Best Crispy Skin Halibut Recipe - How to Make Crispy Fish

Jul 20, 2011 ... Put the fish in the pan, skin side down, and press down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to ...

How to Cook Buttery Fish with Crispy Skin • The Heirloom Pantry

How to Cook Buttery Fish with Crispy Skin • The Heirloom Pantry

Jun 13, 2022 ... Time - This is one of the quickest weeknight meals you can make. It takes about 5 minutes to prep the fish then less than 10 minutes to cook.