ANSWERS: 3
  • but it under the broiler for 10-20 minutes
  • If you want crispy skin fillets the key is in getting as much moisture out of the skin as you can. To do that press on the fish skin with a knife and scrape off as much moisture as possible.Then dip skin side down in a plate of salt and let stand till cooking time. Before cooking scrape off all the salt. In this standing time season the fleshy part with the seasonings of your choice. To cook it add the fillets skin side down and weigh them down with a plate to make the skin crispy in hot oil.Remove the weight after a mt. or so and cook it skin side down till its almost done done flip over immediately shut heat and let the fleshy part cook in the residual heat of the skillet. this makes a lovely crispy fillet.
  • I love pan fried, skin side down in a little fat (oil, butter) first. Get that skin crispy. You can slash the skin across part way to help the release of the fat in the fish if it's thick or rich. Dry the fillet very well before cooking. Season how you like it, but easy on the bottom as it will likely burn in the high heat. Flip the fish over when skin is crisp. Cook for a few minutes and if it's not finished, place in very hot oven to finish it off. Deglaze the pan with a little white wine, lemon juice and fresh spices, and you have a nice little sauce.

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