Pan-frying fish filets with skin on
When frying filets with skin on, the piece of fish curls and doesn't cook evenly.
I've been told to score the skin with a paring knife. Will this work to stop the curling?
Best Answer
The tried and tested method for solving this is simple. As you add each fillet to a hot pan press down for 60 seconds then repeat as you add more fillets. If you are good you could do a fillet with each hand so as to make the process quicker.
Another really good method, and my favourite. Use a cold pan. Simply oil a decent non stick pan, put your fish in then put the pan on the heat as high as it'll go. You still get nice crisp skin but no curling.
Pictures about "Pan-frying fish filets with skin on"
Can you pan fry fish with skin on?
Use a neutral oil, like canola or grapeseed, and make sure there's an even coating on the pan. It should be just smoking when you add the fish. press on the flesh until the fillet flattens out--a matter of seconds. This ensures the skin remains touching the pan and will give you crisp results.How do you pan fry fish with crispy skin?
How long do you fry fish with skin on?
The tough proteins in the fish skin also make it easier to flip and move around the pan. \u201cSalmon must have the skin left on during cooking to crisp up nicely,\u201d says Tentori. (However, other types of fish that are often thick cuts, like snapper, may take too long to cook if the skin is left on.The Food Lab: How to Make Pan-Fried Salmon Fillets With Crispy Skin
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ivan Samkov, Emma Li, RODNAE Productions, RODNAE Productions