How to Make a Perfectly Crispy-Skinned Fish Fillet

I’m Just Going To Make Crispy-Skinned Fish Fillet.

Ingredients

  • Mackerel
  • Vegetable Oil
  • Kosher Salt
  • Olive
  • Shallots
  • Salsa Verde
  • Six To Eight Ounce Filet

Directions

1

You’ll need six to eight ounce filet it has been sitting in the fridge skin side up for about an hour and the reason that. I do that is because it dehydrates the skin reduces the water content and that’s what causes fillets to stick if, you have never cooked skin on fish before.you’re freaked out use a nonstick skillet it won’t get quite as Brown as it will in the stainless but 100% guaranteed not going to stick if, you forgot and you didn’t put it in the fridge take a paper towel and just blot it off and that also works for any other protein fish spatula saute pan this is all. We need you ready the objective right now is to get this pan really really really hot and when it is really really really hot.

2

You’ll need little bit of vegetable oil just enough to coat the surface of the pan.I want to see smoke this is just a little bit of kosher salt it’s going to act as an abrasive.we’re just wiping that out okay so, you can see it’s really shiny now and super slick that’s about a tablespoon.you want enough oil in the bottom of the pan that the skin is going to be in contact with the oil anywhere it is in the pan all right just get the fish snap on. I’m just going to season the skin side result mission of the pan going away from. You because you don’t want any oil in the pan to flash up you’ll hear people say never press down on.your fish you have to do it at the very beginning and the great thing about the fish spatula is that it has a ton of flex in it.I’m going to go back down to like medium high.

3

I’m going to leave the fish skin side down for about 90% of the cooking time so,the skin is actually protecting the fillet.you can already see that it’s starting to cook the flesh is turning opaque around this edge. I’m just going to peek underneath to make sure. I’m not burning so, as soon as. you start to see this is a little bit of albumin. you don’t want a ton of that but that is a sign to me that the fish is starting to cook through in this section of the fillet. I’m going to turn it over now so, I’m going to lift the pan up kind of tilting it away from that guy over turning the heat off it’s going to finish like perfectly just cook through this is kind of like an olive and shallot salsa verde so, now crucial do not put the sauce on the fish. you want to put the fish on the sauce now. I’m going to put a little more salt even though it might seem insane a little bit of pepp yeahr and just a little olive oil.

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