How To Get Crispy Fish Skin | 1 Minute Tips | Bart’s Fish Tales

How To Get Crispy Fish Skin | 1 Minute Tips | Bart’s Fish Tales

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Guys, today I’m going to show you how to create crispy delicious skin on your fish fillet So guys here I’ve got a beautiful piece of cod, and if you buy a fish fillet make sure the skin is undamaged Rub the whole skin with some oil A bit of salt Pepper Use a super clean and non-sticky frying pan Put a bit of oil in the pan, on medium to high heat Put edge of fish fillet, skin side down into the pan And don’t move your fish fillet So when your fillet is cooked for 2 3rds, you can see a bit of colour, you flip it over And I turn back the heat to medium low and never turn your crispy skin back again because then it will be becoming rubbery and not crispy anymore And ta-dah a crispy skin So guys, good luck and enjoy and if you want to see more tips, click on the link

51 thoughts on “How To Get Crispy Fish Skin | 1 Minute Tips | Bart’s Fish Tales”

  1. ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ says:

    Poele?

  2. Whenever cooking fish in a pan, I always get the skin right but when do I turn it over/make sure it cooks all the way through? I always end up taking it out but the inside is never cooked properly…

  3. Thank you for another great video. I love eating fish but not so comfortable cooking it. I am very comfortable with all things sweet however – I've started my own channel in fact! Pain au chocolat, caramels etc 😊

  4. This is a no brainer. If you needed to learn this from a cooking channel then you should just keep ordering take-out 👎

  5. You should also run you knife perpendicular to the skin to take off as much moisture as possible (tip from Thomas Keller). The less moisture on the surface, the crispier it gets.

  6. ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ says:

    How To Get Crispy Fish Skin
    crisp skin

  7. … dont flip it back again?!
    That explains it … Thanks for the tips! Couldn't figured out why the fish skin i fry up never were crispy, thought it needed batter and/or breadcrumbs for that effect.

  8. Bart, I think you're great, and nobody could doubt your knowledge of English is perfectly good, but please stop it with the word-final devoicing. I'm Dutch too, so I know where it comes from, but it's incredibly easy to unlearn, and actually say "cod" instead of "cot".

  9. I made salmon with skin a couple nights ago and even dredge it with a little flour/cornmeal, onion powder, s&p and paprika. I cooked skin side down in olive oil and a nob of butter. Like I always do. Skin crisped nice, even with the dredging. The one thing you got to do is skin side down and cook for a minute or so then turn it over. Yeah and we had pan fried taters and corn on the cob.

  10. The tip not to turn it back onto skin side was useful. So was the part about backing off the heat after you flip it. Thanks.

  11. Oil to raise the temperature quickly to help the frying process, salt to draw out the moisture in the skin (as well to bring out the flavour), and not flipping it back on the skin side to prevent re-absorption of extra oil once the skin is cooked. Three key things that ensure the skin is crispy 🙂

  12. Thank you! I totally used this technique cooking salmon in my cast iron pan last night and it was the first time I actively WANTED to eat my fish skin!

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