If you would like to master the art of cooking crispy skin fish, there are only a few simple steps to follow. Discover the key techniques to transform a simple piece of fish into a flavourful masterpiece — a mouth-watering dish that will impress even the pickiest of eaters from Chef Mark Labrooy.
This recipe is best cooked with an oily cut of fish like barramundi. Oily fish are very forgiving to cook — as the skin turns golden and crisp, the flesh will remain tender and juicy.
Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Serves: 2
Ingredients
For the fish
- Any oily type of fish (like barramundi or snapper), skin on
- Oil for frying
- Salt and pepper
For the lemon butter sauce
- 1/2 lemon
- A few tablespoons of butter
- Salt and pepper to taste
This recipe and video come from chef Mark LaBrooy, who walks through each step of the technique in the video below.
Equipment
- Solidteknics pan
- A Flippa tool like the Slotted Flippa
- Spoon for the sauce (our Chef Spoon is ideal).
Method
1. Heat the pan
Heat your Solidteknics pan on medium heat and add a generous dash of oil.
2. Season the fish
With a generous sprinkle of salt and pepper.
3. Sear skin-side down
When the oil is hot enough, place the fish skin-side down in the pan. (Note: the fish may curl up a little at first.) To ensure even, crispy skin, routinely press down on the fish while cooking.
4. Wait for the skin to release
Patience is the secret! Resist the urge to move the fish too soon. If you try to move it prematurely it will stick. Once cooked, it will slightly release off the pan. When the skin starts to cook, you should be able to slide it along the pan.
5. Flip fish
Once crispy enough, flip the fish onto the flesh side and allow to cook for 30 seconds.
6. Finish in the oven
Turn back onto the skin side and transfer the pan to the oven for about 8–9 minutes, until just cooked through.
7. Rest the fish
Remove the fish from the pan, it should have beautifully crispy skin.
Lemon Butter Sauce
1. Return the pan to the heat
Place the same pan back on medium to low heat.
2. Melt the butter and deglaze
Begin melting butter in the pan, scraping all the caramelised remnants from the fish with a spoon or spatula.
3. Add the lemon
Squeeze lemon juice into the pan and continue to mix. The sauce should start to reduce and caramelise.
4. Season
Add a little salt and pepper.
5. Pour and serve
Once reduced, pour the delicious sauce over the fish. Serve and enjoy!
So, there you have it — a delightful crispy skin fish, seasoned with patience, technique, and a dash of creativity. A reminder that sometimes the simplest dishes hold the power to captivate and delight the senses.
Tips
- Dry the skin well. Pat the skin with paper towel before seasoning. Moisture is the main thing standing between you and crisp skin.
- Take the chill off. Let the fillets sit out for 10–15 minutes before cooking so they cook more evenly.
