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tipstools tips 2008 03 how to skin fish
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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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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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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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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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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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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.
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(5)
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When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.
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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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This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.
4.5
(4.5)
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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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Just about the most approachable at-home fish cooking method there is.
4.6
(4.59)
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It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.
3.3
(3.31)
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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)
Easy
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Why slap a whole fish on the grill? Because it tastes better, and this recipe from Hartwood proves it.
4.3
(4.34)
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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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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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Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
4.3
(4.3)
Easy
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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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Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.
5.0
(5)
Easy
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Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.
4.3
(4.34)
Easy
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Level up your weeknight fish routine with a crispy, flavor-packed crust.
4.3
(4.34)
Quick
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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)