Scoring the surface of a protein in a shallow crosshatch pattern allows the seasoning to penetrate, prevents the skin from curling, encourages fat to render, and creates more crispy bits. Here's how to do it:
- Dry fillet well and place on cutting board.
- Using a very sharp blade, draw knife down length of protein to make parallel ¼"-deep cuts spaced ½" apart from end to end.
- Now cutting on a diagonal (or crosswise), make parallel cuts to create ½" diamonds or squares.
Get the recipe: Red Snapper with Sambal
You should know these fish prep techniques: