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Test Kitchen video tips: Crisp fish skin

May 17, 2012 | 11:48 am

At first thought, fish skin may not sound like the most appealing thing to eat -- it's often something we push to the side of the plate. But properly cooked skin can be crisply delicious. 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, check out the video above or 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.

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-- Noelle Carter
twitter/noellecarter

Video credit: Myung Chun / Los Angeles Times. Photo credits: Anne Cusack / Los Angeles Times

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1. Rinse the salmon and dry well.

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

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3. Moisture from the fillet as it is removed.

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

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

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

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