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Thread: Help with cooking a fish fillet that has crispy skin

  1. #1
    qktjr is offline Assistant Cook
    Join Date
    Sep 2011

    Default Help with cooking a fish fillet that has crispy skin


    I had a fine dining experience, where I order a sea bass fillet with some saffron butter sauce and asparagus. The skin on the fillet was crispy and the whole thing was a delight.

    I managed to get my hand on some brim fillets with the skin on. I put them in a pan skin side down, and they just curled immediately. Then I tried putting them in a pan fillet side down, wait for it to get done and then turn the fillet on the skin side. It still curled.

    Do you know how to do it so the skin doesn't cause it to curl? Instead resulting in a crispy skin fish fillet? Can you recommend any recipes?


  2. #2
    teckyp's Avatar
    teckyp is offline Assistant Cook
    Join Date
    Feb 2011


    Maybe you can have few cuts on the fish skin but do not cut through the fillet. So the skin will become smaller pieces but the fillet still in one whole piece. This may avoid the fish skin to curl.
    If everyone can eat, then everyone can cook...

  3. #3
    em-dubya is offline Assistant Cook
    Join Date
    Nov 2011
    Queensland, Australia


    the curling is due to the skin shrinking as it cooks, as moisture is pulled out. the best thing to do is pat the skin dry with a paper towel, then gently (but with a little pressure) run the back of your knife over the skin. this should draw even more moisture out, so pat it dry again. then, gently score the skin and rub with a little salt, let sit for 15 minutes or so. place the fish into a hot frypan, skin side down, with a little oil (not so hot that the oil is smoking). leave the fish alone for about 5 minutes, the skin will stick at first but once it is cooked, it should release. after 5 minutes gently flip and cook until cooked through. if you have a thick piece of fish i like to put it into a preheated oven (about 200C) immediatly after flipping it.

    hope this helps!

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