How To Cook Crispy Skinned Fish Perfectly

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):

1. Check fish for any remaining scales or bones; if it’s a large fillet, trim off any very thin pieces.
2. Rub both sides well with salt and set aside to come to room temperature.
3. Preheat oven to 200°C.
4. Place an oven-proof frying pan over medium–high heat.
5. When it’s hot, add enough oil to cover the base of the pan and give it a moment to heat up.
6. Place fish, skin-side down, in the pan and reduce temperature to medium.
7. If the fillet starts to curl, hold it down with a fish slice or egg lift for 10 seconds or so until it relaxes.
8. Cook for 4–6 minutes, until skin is well-coloured and flesh is opaque partway up the fillet.
9. Turn fish over and place pan in the oven for 2–3 minutes, depending on thickness, until the fish is almost cooked through.
10. Transfer to a heated serving plate, skin side up, and serve.
11. If you prefer not to eat fish skin, remove it before eating, or try cutting it into small strips for garnishing, as in this risotto recipe.