Secrets to Achieving Perfect Crisp Fish Skin
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Have you ever tried to pan fry fish with it's skin on and been disappointed when the skin sticks to the pan? I have too, busy restaurants can afford to buy new non stick pans regularly but who can at home?
This technique really works, just some baking parchment in your pan, a little oil, butter, salt and pepper. And maybe some garlic and herbs. Sit over a low heat and just wait for the skin to crisp perfectly and it will loosen from the parchment paper, EVERY Time!
This is a revelation to me as even with 30 years of experience cooking fish, I still have difficulty with a battered old pan. My only insistence is that you don't use a flimsy thin based pan, those are awful so try to use a pan with a heavy bottom, that's all.
So a trusted old cast iron that you grandmother left you is perfect, a stainless steel pan that will stick to just about everything with be perfect.
I do hope you like this technique and if so you should definitely like the video and subscribe to my channel.
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