From antioxidants to Omega-3s, fish skin is full of nutrients.
Here’s how to make it crispy every time with cooking tips from a chef and RD.
Leaving the fish skin on actually provides more nutrients.
Wild-caught fish is generally better than farm-raised,according to recent studies.
Just because fish skin is healthy doesnt mean that it tastes good if its not cooked properly, though.
Not so hard after all.
registered dietitian and founder of Nomadista Nutrition
How to make crispy fish skin every time you cook it
1.
Therefrigeration aids in drying out the skin, too.
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2.
Always pre-heat your pan
A general rule of thumb for crisping fish skin is pre-heating your pan.
Always preheat your pan over medium-high heat before adding oil, says Angileri.
Pre-heating the pan is important to getting a nice sear on the fish while ensuring even cooking.
Same goes for the grill.
Using a nonstick skillet provides a little extra insurance against burning, according toBon Appetit.
Otherwise, youll be left with soggy skin.
registered dietitian and founder of Nomadista Nutrition
This is how it gets crispy without the skin burning.
This will allow the skin to bond with the pan and cook evenly across the surface.
Season your fish (both skin and flesh side) right before it hits the pan.
Otherwise, it will suck out all the moisture and leave you with salmon thats too dry and flaky.
The skin should be crispy but the flesh should be juicy and tender.
Choose an oil that doesnt burn too quickly, like avocado oil or ghee.
When youre cooking, look out for smoke.
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