Pan-Fried Fish with Crispy Skin

Lots of people love fish, but not too many like to eat the fish skin (especially when it’s been baked or poached).  The Four State food Critic argues that you don’t know what you’re missing.  Fish skin can be delicious, especially when it’s pan-fried and crispy.  Here’s a quick way to do it (a little trick the FSFC learned from watching Chef Gordon Ramsay).

(Image Credit – figandcherry.com)

Pan-Fried Fish with Crispy Skin

• 4 ounce filet of fish with skin on (such as salmon or trout)
• Olive oil
• Salt and pepper

Take the filet (skin-side up) and make several cuts through the skin to a depth of about ½ inch (or less, depending on the size of the filet – the key is to not cut all the way through the filet).  The cuts should be made about ¼ inch to ½ inch apart.  Gently open the cuts and season with salt and pepper.  Heat olive oil in a pan until almost smoking (medium to medium-high heat).  Gently drizzle olive oil over the skin-side of the fish, then place in the pan (skin-side down).  PLEASE NOTE – Always add items in a pan AWAY from you, so that any hot oil does not splatter towards you (which could cause a burn).  Gently press down on the fish for a few seconds so all of the skin comes in contact with the hot pan, then season the “flesh” side of the fish.

The next part is probably the hardest step for most cooks.  Leave the fish alone!  Let it cook for a few minutes and watch the color of the fish, which will tell you how far it has cooked through by its color change (i.e. salmon turns from dark pink to light pink, trout goes from almost translucent to white, etc.)  Watch the level of the color change – when its 2/3 of the way through the filet (usually after about 4-5 minutes, depending on the thickness of the filet), turn it once (and only once) with a fish turner or spatula.  Another minute or so of cooking after the fish has turned and it’s done.  Serve immediately (skin-side up), or turn it back over (skin-side down) and get it off the heat if it needs to sit a few minutes (this will keep the skin nice and crispy).

Trust me – once you try this method, you’ll wonder why you haven’t been eating the fish skin sooner!