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ULTRA-CRISP-SKINNED PAN-ROASTED FISH FILLETS

Serves: 4

NOTES

NOTE: This recipe will work with any skin-on firm-fleshed fish fillets, such as salmon, snapper (červený mořský okoun), grouper (seranka), or bass (okoun). I prefer salmon rare to medium-rare; white-fleshed fish should be cooked at least to medium.

TOP 3 MISTAKES TO AVOID:

  • Wet fish \= soggy skin: Pat fillets completely dry with paper towels before seasoning. Any moisture will steam the skin instead of crisping it.
  • Moving the fish too early: Don't try to flip or move the fillets until the skin releases easily from the pan. Forcing it will tear the skin and ruin the crisp texture.
  • Wrong pan temperature: Oil should shimmer but not smoke. Too hot \= burnt skin, too cool \= soggy skin. Medium-high to start, then reduce to medium-low.

SHOPPING LIST

  • 4 skin-on fish fillets (about 6 ounces/170g each)
  • Kosher salt (hrubá sůl) and freshly ground black pepper
  • 2 tablespoons (30ml) vegetable or canola oil (rostlinný nebo řepkový olej)

INSTRUCTIONS

  1. Prep the fish: Press the fillets between paper towels to dry all surfaces thoroughly. Season on both sides with kosher salt (hrubá sůl) and freshly ground black pepper.
  2. Heat the pan: Heat 2 tablespoons (30ml) vegetable or canola oil (rostlinný nebo řepkový olej) in a large heavy-bottomed stainless steel skillet (nerezová pánev) over medium-high heat until shimmering.
  3. Cook skin-side down: Add the 4 fish fillets (6 ounces/170g each) skin side down, immediately reduce the heat to medium-low, and cook, pressing gently on the back of the fillets with a flexible metal fish spatula (rybí obracečka) to ensure good contact between skin and pan for the first minute. Then continue cooking until the skin has rendered its fat and is crisp, about 5 minutes longer. If the skin shows resistance when you attempt to lift the fish with a spatula, allow it to continue to cook until it lifts easily.
  4. Flip and finish: Flip the fish and cook on the second side until an instant-read thermometer (teploměr) inserted into the thickest part registers 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, about 1 minute longer.
  5. Rest: Transfer the fish to a paper-towel-lined plate and allow to rest for 5 minutes before serving.

ENGLISH/CZECH GLOSSARY

  • Snapper \= červený mořský okoun
  • Grouper \= seranka
  • Bass \= okoun
  • Kosher salt \= hrubá sůl
  • Vegetable/canola oil \= rostlinný/řepkový olej
  • Stainless steel skillet \= nerezová pánev
  • Fish spatula \= rybí obracečka
  • Instant-read thermometer \= teploměr