Crispy Skin Fish
HB-0739 · Hand-built original · Western
Crispy Skin Fish is a Western fish, main built around note.
WesternFish, Main3 minServes 2121 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: barramundi fillets
Servings:2quantities adjust to match
Ingredients
- 2 barramundi fillets, about 6¼ oz each, skin on and pin-boned
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
Method
- Take the fish out of the fridge 15 minutes before cooking. Pat the skin completely dry with paper towel; dry skin is the key to crisp skin.
- Season the flesh side with salt and pepper. Lightly salt the skin as well.
- Heat the oil in a heavy non-stick or cast-iron pan over medium-high heat until it just begins to shimmer.
- Place the fillets skin-side down and press down gently with a spatula for the first 20-30 seconds so the skin stays flat against the pan.
- Cook undisturbed for 4-5 minutes, until the skin is deep golden and crisp and the flesh has turned opaque most of the way up.
- Turn and cook for just 30-60 seconds on the flesh side, until the fish is just cooked through.
- Serve skin-side up at once, so the skin stays crisp, with lemon and your choice of sauce or sides.
Prep: 3 min
Nutrition (per serving, where published)
121 kcalCalories
0.1 gProtein
0.4 gCarbs
13.5 gFat
1.9 gSaturates
0.2 gFibre
0 gSugars
872 mgSodium
0 mgCholesterol
8 mgPotassium
3 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data