High heat and low moisture are the secrets to achieving crisp fish skin, according to British chefs quoted in The Guardian's kitchen advice column. The technique requires thoroughly drying the fish with kitchen paper, salting the skin, using a hot nonstick pan with shimmering oil, and cooking skin-side down without moving the fish until it reaches approximately 80 percent doneness.
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High heat and low moisture are the secrets to achieving crisp fish skin, according to British chefs quoted in The Guardian's kitchen advice column. The technique requires thoroughly drying the fish with kitchen paper, salting the skin, using a hot nonstick pan with shimmering oil, and cooking skin-side down without moving the fish until it reaches approximately 80 percent doneness.