Pan-Fried Fish: Achieving The Perfect Crispy Skin

Crispy fish skin is a delicious treat, but it can be tricky to get right. The key to achieving the perfect crispiness is managing heat and moisture. Start with the right cut of fish—a thick piece with the skin on and scales removed. Then, make sure the skin is thoroughly dry, as moisture will turn to steam and soften the skin. You can also try dusting the skin with flour or salt to draw out moisture. When your fish is ready, heat oil in a pan until it's very hot and carefully lay the fish skin-side down. Resist the urge to move it for a few minutes, and let the skin crisp up before flipping. With a little patience and attention, you'll have perfectly crispy fish skin every time!

Characteristics of getting crispy fish skin in a pan

Dry the skin with paper towels

The first step to achieving crispy fish skin is to remove as much moisture as possible from the skin. This is because moisture is the enemy of crispiness! When moisture is present, you'll end up steaming your fish instead of searing or browning it.

To do this, use paper towels to pat the fish fillets dry. You can also use your knife to gently scrape the skin, windshield wiper-style, to remove excess moisture. Wipe the moisture that collects on the knife with a paper towel, repeating the process until the knife comes up dry.

Once you've dried the fish skin, it's a good idea to let the fish sit on a wire rack for about an hour at room temperature. This will help to dry out the skin even further and will also bring the fish closer to room temperature, allowing it to cook more quickly and evenly.

After drying, you can season the fish with salt and pepper just before putting it in the pan.

Use a stainless steel or cast iron pan

To get crispy fish skin in a pan, you'll want to use a stainless steel or cast-iron pan. Never use non-stick—the skin won't stick, but it won't crisp up either. Cast iron will work, but it's porous and holds on to odours and flavours, so your fish might end up tasting a bit like last night's pork chop.

A large, 12-inch stainless steel skillet is a good option. You want as much surface area as possible to allow the steam to flow away from the flesh. This will help dry out the skin as it cooks in the pan. A smaller skillet will work, but it will just take longer.

Heat two tablespoons of oil in the skillet on medium-high heat until you see the oil shimmer and thin wisps of smoke start to rise. Carefully lay the fish skin-side down in the centre of the skillet. The skillet should hiss and crackle; the fillet will begin to curl up. Using a fish spatula or a very thin metal spatula, immediately press the top of the fillet down so that the bottom side of the fillet makes contact with the pan. Hold down for about 30 seconds or until the resistance is gone.

When the skin hits the surface of the hot skillet, it's going to stick. That's okay—the fish will eventually release itself from the pan when it's ready. In about three to four minutes, you'll see browning on the edges of the skin and the flesh will start to turn opaque about half an inch up the side of the fillet. At that point, check to see whether the skin has released itself from the pan. When the moisture evaporates and the skin dries out, the oil on the pan starts to fry the skin. Then, the proteins and sugars will brown and crisp into a nice golden brown crust, and the skin will be released from the pan.

Heat oil in the pan until it shimmers

Heating oil in a pan until it shimmers is a key step in cooking food with a crispy texture. This technique is especially useful when cooking fish, as it helps to dehydrate the skin and create a crunchy texture. To achieve this, follow these steps:

Firstly, select an appropriate oil with a high smoke point, such as canola or vegetable oil. Olive oil, on the other hand, has a lower smoke point and is better suited for lower-heat cooking methods like sautéing.

Next, ensure that your pan is dry. Adding oil to a damp pan can cause the oil to splatter, which is unsafe. Additionally, water will immediately cool down the pan and oil, impacting the cooking process.

Now, heat your pan. Some cooks recommend heating the pan before adding the oil, while others suggest adding oil to a cold pan and heating them together. If you choose to heat the pan first, a good indicator that it's ready is when a few drops of water sizzle and evaporate upon contact with the pan. At this point, add your oil. If you opt to heat the pan and oil together, look for the following signs: the oil should flow smoothly, coating the bottom of the pan quickly, and the surface should glisten and shimmer.

Once your oil is shimmering, you're ready to add the food. For crispy fish skin, carefully lay the fish skin-side down in the centre of the pan. You should hear a hiss and crackle, and the fillet will begin to curl up.

Remember, moisture is the enemy of crispiness. Before adding your fish to the pan, ensure it is thoroughly dried. Use paper towels to pat the surface, and consider letting it sit on a wire rack for about an hour at room temperature to remove excess moisture.

By following these steps and paying close attention to the visual and auditory cues, you'll be well on your way to achieving that perfect, crispy fish skin.

Place the fish skin-side down in the pan

Now that you've heated your oil, it's time to place the fish in the pan. Place the fish skin-side down in the centre of the pan. The pan should hiss and crackle, and the fillet will begin to curl up. Using a fish spatula or a thin metal spatula, press down on the top of the fillet so that the bottom of the fillet makes contact with the pan. Hold it down for about 30 seconds or until the resistance is gone.

The fish skin will almost always curl when it hits the pan. This is due to the skin contracting as it comes into contact with the heat. To prevent this, you can start by cooking the fish flesh-side down for a minute and then flipping it to the skin side. However, this increases the chances of the skin sticking to the pan. Instead, use a slotted spatula to gently press down on the fillets to flatten them out. Only press down enough to get full contact between the skin and the pan; any harder, and you risk mashing the fillet.

Resist the urge to touch the fish or move it for 3-4 minutes. This helps the sear develop and keeps the skin whole. As the skin renders, any stuck bits should release from the pan. If you wait until it is thoroughly crispy, it should release from the pan without any trouble.

Press the fish down lightly to make the skin seal

When you place your fish in the pan, it will likely curl up. To prevent this, you should use a slotted spatula to gently press down on the fillet. Press down lightly, just enough to ensure the skin makes full contact with the pan. Be careful not to press too hard, as you risk mashing the fillet.

The reason for this step is that the skin curling is caused by the skin contracting as it comes into contact with the heat. Pressing it down lightly will ensure the skin stays flat and in full contact with the oil, helping to create a good crust or sear.

If you are cooking a long and thin fillet, or pan-frying a whole small bone-in fish, you should press down on it with a spatula when you first put it in the pan and again when you flip it. This will help it stay flat and ensure it stays in contact with the oil.

It's important to use a slotted spatula, as this type of spatula is thin and flexible enough to slide under the fish without crushing or bulldozing it.

Frequently asked questions