Crispy skinned fish fillets are delicious and look great too. Even if you don’t like eating fish skin, it’s worth cooking fillets with the skin on as it helps protect the delicate flesh from the heat of the pan. The oils in the skin also add flavour to the fillet while it’s cooking. Chefs often pan-fry fish fillets to get a crisp skin then put the pan briefly in the oven to finish cooking the fish; this chef trick works well with any type of fillet. The secret to cooking fish perfectly is to remove it from the heat just before it’s cooked through, as the flesh is so delicate that it will finish cooking in the residual heat. Be brave and try it!
Here’s how to cook crispy skinned fish like a chef (scroll down for a step-by-step video):
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