Test Kitchen tips: Crisp fish skin

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

At first thought, fish skin may not sound like the most appealing thing to eat -- it’s often the slimy thing we push to the side of the plate as we finish our dinner. But, on the right fish, properly cooked skin can be downright magical. Sear a thin layer of skin on a thick, meaty fillet and you can have a wonderful play on textures -- crisp crackly skin contrasting the silky, rich fillet.

To properly sear fish skin, follow the simple step-by-step after the jump. The trick is removing as much moisture as possible from the surface of the skin before cooking, and then searing the skin in a very hot pan. The technique was featured in our first Master Class by Thomas Keller.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
twitter/noellecarter

Photo credits: Anne Cusack / Los Angeles Times

1. Rinse the salmon and dry well.

2. ‘Squeegee’ moisture from the surface of the skin using a knife or metal spatula.

3. Moisture from the fillet as it is removed.

4. Heat a skillet over high heat until hot. Add a thin film of oil and heat until hot.

5. Place the fillet skin-side down in the hot oil to crisp quickly.

6. Flip the salmon and cook the other side until the fillet is cooked through.