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tipstools tips 2008 03 the right way 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.
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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
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Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
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(5)
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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
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Easy to make and super versatile, this simple grilled salmon goes with anything you want to serve alongside.
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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.
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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.
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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.
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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.
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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.
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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?
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Articles
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techniques
It's not that hard to master your favorite fish at home.
Alyse Whitney
Cooking
Not using a cold non-stick pan? Let us help you out.
Carla Lalli Music
techniques
Crispy skin on a fish fillet is a beautiful, beautiful thing.
Rick Martinez
techniques
There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.
Bon Appétit
Cooking
The best part? It works on pretty much any fish.
Alex Delany
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Videos
(97)
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When it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks. The skin rips. The flesh overcooks. But when you master this simple and reliable technique you’ll never go out for fish again.
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You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.
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Learn how to grill salmon with the Test Kitchen's Andy! For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-salmon-with-lemon-sesame-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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There’s no centerpiece quite as dramatic than a salt-baked fish. It’s all about making a tight seal with the salt crust—it forms a mini-oven around the fish, keeping the flavors of the aromatics inside. Add just enough water to the salt until it feels like very wet sand. To test it out, pack a little in the palm of your hand; if it holds its shape without cracking, you’re good to go. (If not, add more water.)
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Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).
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I great foolproof way to make fish along with a combination of hearty helping of chickpeas.