If you would like to master the art of cooking crispy skin fish (like talented chef Mark La Brooy), there are only a few simple steps to follow. Discover the key techniques to transforming a simple piece of fish into a flavourful masterpiece. This mouth-watering dish that will impress even the pickiest of eaters.
This recipe is best cooked with an oily cut of fish like barramundi. Oily kinds of fish are very forgiving to cook (even if you overcook them). As the skin turns golden and crisp, the flesh will remain tender and juicy.
The result is a symphony of complementary flavours that will dance on the taste buds.
1. Heat up the frying pan on medium heat and add a generous dash of oil.
2. Season the fish with a generous sprinkle of salt and pepper.
3. When the oil is hot enough, place the fish skin-side down in the pan. (Note: when the fish first goes in it may curl up a little bit). To ensure an even, crispy skin, routinely press down on the fish while cooking).
4. Patience is the secret to achieving the perfect, crispy skin! Resist the urge to move the fish too soon. (If you try to move the fish prematurely it will stick). Once it’s cooked it will slightly release off the pan. When the fish skin starts to cook, you should be able to slide it along the pan.
5. Once crispy enough, flip the fish over onto the flesh side, and allow to cook for 30 seconds. Tip: you can feel the top flesh to test if it’s time to turn over or use a spatula to test.
6. Turn the fish back over onto the skin side and transfer the pan to the oven for about 8-9 minutes, until just cooked. A tantalising aroma will soon fill your kitchen.
7. Remove the fish from the pan. The fish should now emerge with beautifully crispy skin!
Lemon butter sauce: as a final step, seize the opportunity to elevate your dish further by creating a quick and luscious lemon butter sauce using the same pan (this will capture all of the beautiful caramelised, flavourful remnants from the fish).
1. Place the pan back on medium to low heat.
2. Begin melting your butter in the pan.
3. As the butter melts, scrape the remnants from the pan with a spoon or spatula to gather all the flavours from the cooked fish. Add more butter if required.
4. Squeeze the lemon juices into the pan and continue to mix. The sauce should start to reduce and caramelise.
5. Add a little salt and pepper.
6. Once reduced, pour the delicious sauce over the fish. Serve and enjoy!
So, there you have it, a delightful recipe of crispy skin fish, seasoned with patience, technique, and a dash of creativity.
This recipe is a reminder that sometimes, the simplest of dishes can hold the power to captivate and delight the senses. We hope this recipe inspires you to embark on your culinary adventures and savour the joy of creating something truly extraordinary from the humblest of ingredients.
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