Crispy Skin Fish
Crispy fish skin is all about technique and trust. It starts with a room-temperature filet, patted bone-dry and lightly scored to prevent curling. A hot cast iron or stainless steel pan and a layer of Algae Cooking Club oil set the stage, once the fish hits the heat, it’s about patience. Pressed gently to ensure full contact, the skin crisps into golden perfection as the fish cooks from the bottom up.
Ingredients
Around 30 minutes before cooking, take your fish out to come to room temperature. Pat well with a paper towel until dry. You can also run your knife on an angle against the fish skin to scrape off extra moisture.
With a sharp knife, cut two slits into the skin to prevent curling.
Preheat a cast iron or stainless steel pan over medium high until very hot.
Add oil and heat until it shimmers.
Add the fish, skin side down, and cook for 1-2 minutes, and then reduce heat to medium.
Continue to cook until the edges of the fish turn opaque, and then flip.
Cook another 1-2 minutes. If you have a thicker filet, finish in a 375 degree oven until it is fully cooked. You can tell it’s done when the fish flakes easily.
Serve skin side up for maximum crispy-ness!
