Im making a Crispy SkinBarramunditoday, but this recipe can be used for anyfish with skin that goes crispy.
Crispy Skin Barramundi (or other fish!)
Barramundi is one of Australias favourite fish.
French Lentil Ragout(seriously delicious!)
Today, Im sharing a recipe for how to cook barramundi with crispy skin.
What you better cook fish with crispy skin
Fish, oil, salt and pepper!
It should come pin boned (ie.
As mentioned above, Im using barramundi today.
For other fish, see the list here:Fish With Skin That Goes Crispy.
That page also includes a list of fish that willnotgo crispy.
Olive oil,or other cooking oil of choice.
How to make fish skin crispy
Dry skin.
Put fish in pan skin side down.
Press down lightly to make the skin seal.
Note: If youre cooking salmon, use this recipe instead:Crispy Skin Salmon.
Dry skin Pat skin dry with a paper towel or clean tea towels.
The drier the skin, the better the crisping.
This is particularly recommended for thick fillets, such as the barramundi pictured in post.
But for less experienced cooks, it definitely does help with more even cooking.
This makes it easier to cut the slit.
Dont worry, slits willnotcause the fish to lose moisture and dry out!
Season fish Sprinkle both the flesh and skin side with salt and pepper just before cooking.
Hot oil and a light press Heat oil in a non-stick skillet over medium-high heat until hot.
Look for shimmering oil and little wisps of smoke as a sign its hot enough.
As soon as you see them, place the barramundi fillets in skin side down.
Using an eggflip or spatula (flexible is best),press down lightlyon the fish for 10 seconds.
Oven 10 minutesfor THICK fillets For thick fillets, transfer the fish to the oven in the skillet.
Do not flip, leave the fish skin side down.
For thin fillets,just turn the fish and cook the flesh side in the pan.
This is when the fish is fully cooked but at optimal juiciness.
Rest 3 minutes Place the barramundi on a rackskin side upto rest for 3 minutes.
Resting allows the juices in the barramundi to redistribute throughout the flesh so its juicier when eating.
Resting done, time to eat!
See below for suggestions for sides.
French Lentil Ragout(seriously delicious!)
And sometimes, they cover my starch + vegetable quota too, such as theLentil Ragoutpictured throughout this post!
Creamy mashed cauliflower Very fine dining restaurant worthy.
Blitz thoroughly to get it as smooth as possible.
Easy BAKEDLemon Herb Risotto(no stir!)
You could even pass it through a fine mesh strainer!
Life of Dozer
Runaway blueberries, Dozer is there in a flash to hoover them up.
Pea Pureemakes a beautiful sauce/side for fish
Creamy white wine saucefor fish
Dill herb butter saucefor fish
Bearnaise sauce
Prevent screen from sleeping
