The Secret to Crispy Skin on Any Fish – The Fat Butcher Tested!
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There’s a certain magic to perfectly crispy fish skin. It’s that irresistible crunch that makes you close your eyes in delight, followed by tender, flaky meat underneath. At The Fat Butcher, we’ve experimented in our test kitchen so you can nail this every single time whether you’re cooking Salmon, Seabass, or Dory Fillet.
The Science Behind It:
Crisp skin is all about controlling moisture and heat. Any water trapped on the surface will steam instead of sear, giving you limp, soggy skin. By patting your fish completely dry and seasoning it generously with salt, you’re drawing out excess moisture. Resting it uncovered in the fridge for at least 30 minutes works even better, it dehydrates the skin slightly so it crisps faster in the pan.
Pro Technique:
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Heat a heavy-bottomed skillet (cast iron is best) until it’s very hot.
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Add a thin layer of neutral oil with a high smoke point (canola or grapeseed).
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Place fish skin-side down, pressing gently with a spatula for the first 30 seconds to keep it flat.
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Resist the urge to move it—let it cook until the skin releases naturally and turns golden.
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Flip only once, cooking the other side briefly to avoid overcooking the meat.
Serving Ideas:
Serve with garlic-butter sautéed vegetables or a simple calamansi-soy dipping sauce for that Filipino touch. This technique works whether you’re making a weekday dinner or impressing guests at a seafood feast.
With this, you can assure that you'll be cooking your favorite The Fat Butcher seafood with utmost precision. If you try this tip, tag us and share your cooking!