Description

This Crispy Skin Fish recipe showcases perfectly cooked barramundi fillets with wonderfully crisped skin. Using simple seasoning and a non-stick pan, the fish is seared skin-side down to develop a golden, crunchy texture. Thick fillets are finished in the oven to ensure tender, evenly cooked flesh while maintaining a crispy crust. Ideal for a healthy, flavorful meal with minimal ingredients and fuss.

Ingredients

Scale

Fish

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

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

See Note 7 for suggested sauces and sides

Instructions

Preparation: Understand that thick fillets are those greater than 2.5cm (1 inch) thick at the thickest point and are best finished in the oven.
Pan selection: Use a non-stick pan that is oven-proof if cooking thick fillets.
Preheat oven (for thick fillets): Heat the oven to 200°C/390°F (180°C fan).
Dry the skin: Pat fish skin dry with paper towels. For extra crispiness, leave fillets uncovered in the fridge skin side up for an hour (optional).
Score the skin (thick fillets only): Make 4 cm long slashes about 1 cm apart and 2-3 mm deep just through the skin and slightly into the flesh to help crisp skin and prevent curling.
Season the fish: Just before cooking, sprinkle salt and black pepper evenly over both the flesh and skin.
Heat the oil: In the non-stick pan over medium-high heat, warm the oil until it just begins to smoke lightly.
Sear the skin: Place each fillet skin side down in the pan and press down gently for 10 seconds with fingers or spatula to keep the skin flat against the pan for even crisping. Do both fillets simultaneously if possible.
Cook the skin: Let the fish cook skin side down for 2-3 minutes until the skin is golden brown and crispy. Lift slightly to check progress.
Oven finish for thick fillets: Transfer the pan to the preheated oven and cook for 10 minutes without flipping. The internal temperature should reach 55°C/131°F. This step is only for thick fillets.
Thin fillet cooking: For thinner fillets, flip them after skin crisping and cook the flesh side in the pan until cooked through.
Rest the fish: Remove the fillets and place skin side up on a rack. Let rest for 3 minutes to allow juices to settle.
Serving: Serve the fish skin side up to maintain crispiness. Add sauces or sides just before serving to avoid softening the skin.

Notes

Note 1: Use barramundi or any other firm fish fillet with skin on and pin bones removed.
Note 2: Adjust salt quantity based on your type of salt; kosher salt is less concentrated than table salt.
Note 3: Thick fillets are thicker than 2.5cm and benefit from the oven finishing method for even cooking.
Note 4: Use a non-stick pan that can go into the oven if cooking thick fillets for best results.
Note 5: Scoring the skin prevents fish curling and enhances crispiness.
Note 6: Do not flip the fish when transferring to the oven; skin side stays down for increased crispiness.
Note 7: Suggested sauces include lemon butter, tartar sauce, or a simple herb dressing. Ideal sides are steamed vegetables, rice, or salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Australian

Keywords: crispy skin fish, barramundi recipe, pan fried fish, crispy fish skin, healthy fish recipe