Perfectly Crispy Crunchy Fish Skin Fillets... Lets go!
This is one of my favourite ways to cook fish fillets achieving that perfectly crunchy crispy cooked fillet and its soo satisfying when you get it just right. Its had a boom in recent years thanks to the likes of Mr Josh Niland and the Whole Fish Cookbook (great read). But ive been cooking fish like this since I was a teenager. I either picked it up from my mum or from Hugh Fearnley-Whittingstall or both. But honestly this is soo yummy with the right fish and will make you question why you've been eating fish any other way. So lets get stuck in.
Prep Time: 30 - 60mins
Cook Time: 12mins
Total Time: 45mins+
Taste 9.8/10
Perfectly Crispy Fish Fillets Ingredients
Fish Fillets with the skin left on the Fillets Im using European Bass Fillets for this one.
Salt
Pepper
Vegetable Oil
Items Needed
A Sharp Knife
A Frying Pan
Kitchen Roll aka Paper Towel
A Device for removing the fillets without burning your hands.
Method:
So let's start off with your fish, firstly remove the scales and fillet the fish. Keep and freeze the wings for crispy fish wings!
Dab your fillets dry using some paper towel. *cough cough kitchen roll. Then leave the fillets skin side up for around 30 - 40 mins this will dry out the fish some more and bring any juices right down into the flesh.
Next up get a frying pan and add some vegetable oil and bring up the heat. Whilst the oil is warming up score the skin of the fish fillets to prevent the skin from contracting and curling up. 3 or 4 Slices should do it depending on the size of the fillets. Alternatively if you dont want to do this you can also just apply pressure to the fish whilst its frying skin side down which will ensure even cooking throughout. After this is done rub some sea salt onto the fish skin then crack some pepper on the flesh side.
Now the oil is nice and hot we are going to use a spatchelar or tongs to put the fish into the frying oil. Lay the fillets away from you so you don't cover yourself in burning hot oil. Now for these bass fillets I have waited until the fish is cooked through and didnt need to turn it over. For larger fillets however I will cook until the skin is perfectly crispy on one side and then for 1 minute or so flip the fish just to cook through the rest of it.
Next up turn off your heat and remove your perfectly crispy fish skin fillets from the pan.
Add your sides and enjoy. You can use a weighted item to firmly press down on the skin but I haven't personally had any dramas with uncrispy skin or uneven crispness.
I served these crispy bass fillets with a Mediterranean Salad with new potatoes and butter. What more could a guy want?
Serve, Eat and Enjoy! One of the best fish in the world. Give yourself a pat on the back for sustainably catching and eating a beautiful fish. Drop a comment if you tried this recipe or have some top tips! I hope these recipes are helping some of you do more than just crumb your fish.
