Many chefs would agree that it’s the skin that really crowns a well-cooked piece of fish. If you must take it off it, rather than letting it go to waste, turn it into a crunchy snack instead
In the summer of 2003, my partner and I moved down to St Ives in our vintage camper van after I landed a job at a now-closed fish restaurant called Alba. There, I refined my fish-preparation skills and learned how to cook a piece of fish to perfection.
With fish, quality is key, of course, but it was how they cooked the skin that really transformed my own fish cooking. Melt a tablespoon of clarified butter in an ovenproof pan or skillet over a medium heat. Lay in a fish fillet skin side down, and resist all temptation to touch it until the skin caramelises and browns on the edges and base. When the flesh turns opaque more than halfway through the fillet, pop the pan in a hot oven for a minute, or until only just cooked, then serve skin side up and enjoy the crisp, flavourful skin.
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