Posts Tagged ‘How to Make Crispy Fish!’
Hello and thank you for reading my article,
In this article I would like to share with you the method to getting crispy skin on fish. Many fish such as Rockfish, Salmon, Halibut, Tilefish, and Snapper have great skin that is delicious only when crispy.
The trick is to make sure the skin is crispy in the time before the fish is overcooked. Take the piece of fish and gently score the skin in the center with 3 lines. Get a pan smoking hot, add a film of oil. Pat dry the entire piece of fish and season liberally with kosher salt. Put the piece of fish skin side down in the pan, and immediately push down the flesh with a fish spatula to prevent the fish from curling. keep doing this until the skin sticks to the pan flat. Tilt the pan and baste it briefly with the hot oil to cook the surface of the flesh side. Never flip over the fish. Put the entire pan with the fish in a very hot oven to continue cooking. When the fish is cooked, use the fish spatula to remove the fish from the pan. If it is still very stuck either your pan wasn’t hot enough or most likely it needs more time cooking. During the entire time never lift up the fish to peek at the skin. When you remove the piece of fish make sure you rest it skin side up or else the juices will flow down and make the skin soggy.
In order to tell if the fish is cooked use a Cake tester, that’s right I said it! Put the cake tester off the heat into the dead center of the piece of fish and leave it there for 30 seconds. Take it out and immediately place it under your lip. If it is cold its not ready unless you wanted a rare piece of fish such as Tuna, if its about even with your body temperature its medium rare, if its warm its medium-medium well, if its hot its well done or overcooked.
Cooking Fish Seems to be something alot of at home cooks find daunting to cook at home but you will soon find out its easier then you think. Have fun and keep on cooking!
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