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tipstools tips 2008 03 how to skin fish
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(155)
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You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.
4.4
(4.43)
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This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.
4.0
(4.11)
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Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
5.0
(5)
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Quick cooking, not-too-expensive, and super satisfying, salmon fillets are a weeknight dinner slam dunk—and our go-to method for making them is pretty much un-mess-up-able.
4.6
(4.63)
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It doesn’t get easier than this salmon and shiitake mushroom mixed rice dish that comes together in a single pot. Don't forget the scallion seasoning sauce.
4.5
(4.51)
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Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
5.0
(5)
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If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won’t get quite as crisp, but you won’t have to worry about it sticking.
4.0
(4.23)
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Hit all the notes of a fully loaded bagel—complete with tangy yogurt taking the place of cream cheese—with this crispy fish cutlet.
5.0
(5)
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Easy to make and super versatile, this simple grilled salmon goes with anything you want to serve alongside.
4.0
(3.8)
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
4.0
(4)
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
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Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.
5.0
(5)
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Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
5.0
(5)
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Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.
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Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.
5.0
(5)
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This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
5.0
(4.83)
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Just about the most approachable at-home fish cooking method there is.
4.6
(4.58)
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This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.
4.5
(4.5)
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
5.0
(5)
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Level up your weeknight fish routine with a crispy, flavor-packed crust.
4.3
(4.34)
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You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
5.0
(5)
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
3.5
(3.49)
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In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch.
4.7
(4.67)
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techniques
When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.