Le Bernardin's Crispy-Skinned Fish Recipe on Food52 (2024)

FAQs

Do you bake fish skin up or down? ›

Most people prefer their salmon without the skin, however you should still leave the skin on your salmon until you've baked it. Always bake salmon with the skin side down as this will help protect the fillet from the heat of the pan and it will help the salmon retain its juices and cook evenly.

The most classic way of cooking halibut is pan-frying a fillet and serving it on a bed of greens with a simple sauce. To pan-fry, heat a generous amount of butter in a pan, and when it starts to foam then put the fillets in skin-down cooking until it is crispy.

Pan-searing to achieve a crispy skin is one of the most delicious and quick ways to cook a piece of a fish! To nail shatteringly crunchy skin every time, you just need dry skin, hot oil and press down lightly to help the skin contact heat as it cooks.

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

Many people confide to me that they're afraid to cook fish for one reason: They have to flip it over. Turning fish certainly can be tricky because it's so delicate. But if you roast fish, it doesn't need to be turned.

What temperature should fish be cooked to? Fish and other seafood should be cooked to an internal temperature of 145°F (63°C). At this cooked temperature, fish meat develops an opaque, white color up to the center and flaky meat characteristics.

If the pan isn't hot enough, the slowly escaping water will steam the fish skin, leaving you with a soft and soggy product. Don't be afraid to use plenty of oil. Oil will help conduct heat and it will keep the skin from sticking to the pan. A generous glug (1-2 Tablespoons) of olive oil should do the trick.

The trick here is to use a candy/deep frying thermometer, which is a few dollars in the cooking section of most stores. Maintaining your oil temperature is critical. Most fish should be fried between 350-375 degrees.

Both fish offer delicious white flesh, but halibut's delicate flavor and firm texture stand in contrast to cod's slightly stronger taste and flakier consistency. Understanding the nutritional compositions, availability, and pricing further helps in making informed choices.

Why do you soak halibut in milk? ›

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.

Halibut tastes slightly sweet like other white fish. Halibut might have a slightly more robust flavor than cod or flounder, but its firmer texture makes it a great candidate for a first-time fish eater.

Most of the cooking can happen with the fish skin side down. Not only will the skin become more crisp the longer it's in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. It's only time to flip the fish when it's nearly cooked through.

Season both sides with generous amount of salt. Spray the hot side of the grill grates with oil, being careful not to hold the can too close. Place the fish directly onto the oiled grates directly over the hot coals to sear and crisp the skin.