Description
This Crispy Skin Fish recipe features perfectly seared barramundi or any firm fish fillets with the skin on, cooked to golden crispiness in just minutes. It’s an easy, quick stovetop method that delivers flavorful, moist fish with an irresistibly crunchy skin, ideal for a light lunch or dinner.
Ingredients
Scale
Fish
- 180g (6oz) x 2 barramundi or other fish fillets, skin on, pin boned
Oil and Seasoning
- 2 tbsp olive oil (or vegetable, canola, or grapeseed oil)
- 3/4 tsp cooking/kosher salt (or 1/2 tsp table salt)
- 1/4 tsp black pepper
Sauces and Sides
- As desired, see note 7 for suggestions (e.g. lemon wedges, tartar sauce, salad greens)
Instructions
- Prepare the Fillets: Pat the fish fillets dry with paper towels to remove any moisture, which helps achieve a crispy skin. Season both sides evenly with salt and pepper.
- Heat the Pan: Place a non-stick or well-seasoned cast iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.
- Cook the Fish: Lay the fish fillets skin-side down carefully in the hot oil. Press gently with a spatula for a few seconds to prevent curling. Cook without moving for about 3 to 4 minutes, or until the skin is golden brown and crispy.
- Flip the Fillets: Carefully turn the fillets over and cook for another 1 to 2 minutes, until the fish is just cooked through and flakes easily with a fork.
- Serve: Remove from the pan and serve immediately with your choice of sauces and sides.
Notes
- Note 1: Skin-on and pin-boned fillets are essential for crispiness and safety while eating.
- Note 2: Adjust salt type and quantity to taste; kosher salt is preferred for even seasoning.
- Note 7: Suggested sauces and sides include lemon wedges, tartar sauce, fresh herbs, steamed vegetables, or a side salad to complement the dish.
