I always cook my fish with skin on when panfrying , (then finish in the oven for thicken /meatier fillets)
NOTE - Make sure your frying pan is suitable to place in the oven for this (handle wont melt)
Ensure that the fish skin is dry (paper towel works best) , i also Score the skin slightly with a sharp knife to allow for skin shrinkage
Heat cheaper olive oil or rice bran oil in a pan until very hot , i meant really hot , place the fillet skin side down away from yourself ( beware of this hot oil it will burn you )
With a fish lifter/splice lightly press down on the now sizzling fish until you see a golden line forming on the outer layer of the skin. Shake the pan a little to ensure that the skin hasn't stuck (beware of that oil) then place in the oven for approx 3-5 minutes on 190 degrees C'
Remove from the oven
Flip the fish
Squeeze liberally with lemon or lime
Season with good salt and white pepper
Drain on paper towel
EAT
Thanks for STEEMING
I love my fish skin ON!!! | Ecency
Crawfish: I like it, but it's too much work for the reward beelzebubba ·
