Pan-frying them improperly can mean that they end up getting stuck to the pan. The slotted spatula, by the way, is an essential tool here. Using a fish slice, press down on the fillets to prevent curling and to ensure even cooking of the skin 3 Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn … The nonstick (at right) was close, but the skin wasn't quite as crisp as it was with the other two. 200g of cod fillet, skin on; olive oil; 1 knob of butter; salt; pepper; Shopping List. If you really want to ace this skin-crisping thing, you have to let go of the security of nonstick and grab a skillet that carries the risk of sticking. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. If I do feel the fish stick, I abort the maneuver. The side of the fish that you cook first depends on the method you use. You'll notice that the nonstick sample has some holes burned through the skin. If the pan and oil are hot enough (and, in the case of cast iron and carbon steel, if the pan is well seasoned enough), the fish should glide across like a skater on ice. Tags Fish How To Salmon Pan-Fry Cod Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, … Cooking advice that works. Chef Donald Link shows us the way. Instead, delicately try a few different approaches to see which one gets you fully under the fillet without damaging the skin. If you see something not so nice, please, report an inappropriate comment. If you are poaching the fillets in cooking fluid, cook the fish with the skin down or up, because the warm liquid cooks the fish more evenly. Other cuts of fish tend to be trickier to cook and are more likely to fall apart. To pan-fry salmon, first pat the salmon dry with a paper towel and let it come to room temperature for about 10 minutes. Some folks like to start it flesh side down for a quick minute, just to set the meat a little, then flip to the skin side. All rights reserved. First make sure that the skin is thoroughly dry, as excess moisture will turn into steam and soften the skin. But that leads me to another big problem with nonstick, which is that it's not at all a good idea to use it for high-heat cooking: The nonstick coating can deteriorate, eventually producing toxic gases, if allowed to get too hot. It's so delicate that if it fuses to the pan, there's a good chance the whole thing will tear to shreds as you try to free it. Cooking fish with the skin on retains moisture and hold the fish together as it cooks. There are a few steps that can be taken to help to get the skin crisp. © 2020 Condé Nast. Add the salmon fillets, skin side down. In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not … Your best option is either cast iron or carbon steel, both of which, when seasoned properly, offer some nonstick benefits. If that sounds daunting to you, you're not alone. In a pinch, though, you can also swirl some oil in the skillet, let it reach the smoke point right over a high flame, then wipe it out and repeat. Getting perfectly browned, crisp skin is just a matter of mastering heat and moisture. Even though all the prep we've done thus far should reduce the amount it will stick, it may still stick a little at first. Brown on each side and then cover the pot and let them cook for 15 minutes until they are cooked in the center. Okay, so far we have a nicely dried piece of fish and an appropriate skillet. The understandable temptation here is to grab a nonstick skillet. That last one is a lot more specific than the other two, but I rank it just as highly because it's one of those tasks that demonstrates real kitchen finesse. To revisit this article, visit My Profile, then View saved stories. Use a fish spatula (call it a “fish spat” if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat. Place your fish on the cutting board. If I had to name three kitchen skills I wish more home cooks endeavored to master, they'd be: learning to work more cleanly, cutting more efficiently (and safely), and knowing how to crisp the skin of a piece of fish. Pan-frying halibut works with boneless fillets or halibut steaks, which still have the bone in. Once the oil is smoking, take the skillet off the heat and use a handful of paper towels to wipe oil and salt around and out of the pan (be extra careful—you might want to use tongs to hold the towels). Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Next up, we need to put oil in that skillet and get it very, very hot. The best way to season a pan is by repeatedly rubbing it with an incredibly thin layer of oil and letting it heat each time in the oven to build up a good layer. Once the oil is shimmering, carefully lay a fillet skin side down in the pan (be sure to lay them going away from you to guard against spatters). They should, though, since it's not nearly as difficult as it seems. In the photo above are three pieces of snapper, which I cooked in three different skillets over the exact same heat setting on an induction range. The key, then, is to cook those surface proteins so rapidly that they're fully transformed before the fish touches the pan. one from Lamson that is angled specially for southpaws, Wusthof Gourmet Offset Slotted Spatula, 6-1/2-Inch, Sturdy Royal Icing for Gingerbread Houses. (The other skillets were heated on the exact same heat setting, but they were slightly smaller.) This can reduce curling, but it also means you'll be putting the skin into a pan that's lost some heat, which can increase the chances of it sticking. Maybe it’s just me, but when it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. “Pan-frying fish in olive oil gives it a wonderfully crispy crust, and it’s a divine light choice since you don’t have to lather it in batter or leave it in marinades for hours on end.” One hour before cooking, put your fillets on a plate, skin side up (no seasoning, please! It's thin and flexible enough to slide under the fish without crushing or otherwise bulldozing it. As soon as foaming subsides, place … To pull moisture out of your halibut, put your fillets on a plate, and leave them uncovered in … Of course, seasoning isn't relevant when it comes to stainless steel, but if you've dried your fish well and heated the oil enough, you shouldn't have any issues—it should still be able to glide across the pan. Grab the tail end of the fish and make a small angled cut through the flesh but not through the skin. Season with salt and pepper just before putting the fish in … Aside from pressing the fish flat, you should otherwise resist the urge to touch it. Most of the cooking can happen with the fish skin side down. And, if you're a lefty like I am, it's worth getting one from Lamson that is angled specially for southpaws. Consider it similar to salmon bacon, or ... You can deskin the fish, prepare and serve the skins, and then serve the salmon separately. 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