Introduction

Crispy skin fish is a simple yet impressive dish that highlights perfectly cooked fillets with golden, crackling skin. Using barramundi or any firm fish with skin on, this recipe ensures a deliciously crisp texture and tender flesh, ideal for a quick weeknight dinner or a special occasion.

Two pieces of cooked salmon fillets with crispy, dark golden-brown skin are shown on a grill pan. The skin has a rough, textured surface with visible grill marks and is sprinkled lightly with coarse sea salt. The fish flesh beneath the skin looks flaky and moist, with a lighter pinkish color. The black grill pan underneath adds contrast, and a metal spatula is partially visible beneath the fillets. The background consists of a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180g/6oz x 2 barramundi or other fish fillets, skin on, pin boned
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

Instructions

Step 1: Pat the fish skin dry with paper towels. For extra crispness, you can leave the fillets uncovered skin side up in the fridge for an hour, though this is optional.
Step 2: If using thick fillets (over 2.5cm/1″ thick), preheat your oven to 200°C/390°F (180°C fan). Score the skin by making 4cm slashes about 1cm apart, cutting through the skin and slightly into the flesh.
Step 3: Season the fillets on both skin and flesh sides with salt and pepper just before cooking.
Step 4: Heat the oil in a non-stick pan over medium-high heat until it starts to shimmer and faint smoke appears.
Step 5: Place the fillets skin side down in the pan. Press down gently with your fingers or a spatula for about 10 seconds to keep the skin flat against the pan. Do this with both fillets if cooking at the same time.
Step 6: Cook the skin side for 2 to 3 minutes until crispy and golden. Lift the fillets slightly to check the color.
Step 7: For thick fillets, transfer the pan to the preheated oven and cook for 10 minutes without flipping, until the internal temperature reaches 55°C/131°F.
Step 8: For thinner fillets, flip and cook the flesh side in the pan after crisping the skin.
Step 9: Remove the fish and rest skin side up on a rack for 3 minutes to keep the skin crispy.
Step 10: Serve the fillets skin side up. Add sauces or sides just before serving to prevent the skin from becoming soggy.

Tips & Variations

Using a fish with firm skin like barramundi or snapper helps achieve the best crispy results.
Score the skin on thick fillets to help them cook evenly and prevent curling.
If you don’t have an ovenproof pan, cook the skin side in the pan then finish fillets on a baking tray in the oven.
To keep skin extra crispy, avoid pouring sauce over it until right before serving.

Storage

Store any leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat to help maintain skin crispness, avoiding the microwave if possible as it can soften the skin.

How to Serve

A white bowl filled with a base layer of cooked lentils mixed with small orange carrot pieces and some green herbs, creating a chunky, textured surface. On top of the lentils is a bright green layer of wilted leafy greens, adding freshness and contrast. Resting on the greens is a thick piece of crispy salmon with a golden-brown, crackly skin sprinkled with coarse sea salt. To the side of the bowl sits a rose-gold fork partially submerged in the lentils. The dish is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, any firm, skin-on fish like snapper, cod, or sea bass works well. Just adjust cooking times based on thickness.

How do I know when the fish is cooked properly?

The flesh should be opaque and flake easily with a fork. For best results, use a thermometer to check for an internal temperature of 55°C/131°F in thick fillets.