No one can blame you for pushing aside a piece of soft, soggy fish skin, but if cooked until crisp and crackling, the skin on a fillet is not just edible, it can be downright addictive, adding textural contrast and tons of flavor. The LA Times Test Kitchen has a simple method for ensuring the crispest fish skin.The technique comes from chef Thomas Keller, and is quite straightforward. Dry the fillet thoroughly with a towel before using a metal spatula or knife to "squeegee" any remaining moisture from the skin. Heat a skillet over high heat, add a thin film of oil, and once the oil is hot, place the fillet skin side down in the pan. When the skin has crisped and released from the skillet, flip and cook the other side. Serve the fish skin side up to retain the texture.
The LA Times website has step-by-step photos of the method, as well as a helpful video demo.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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