Pan-frying a fish fillet with the skin on is a great way to get crispy skin and tender, flavorful flesh. Here’s a step-by-step guide to do it right:
What You’ll Need:
Fish fillets with skin (salmon, sea bass, trout, snapper, etc.)
Salt & pepper
Neutral oil with a high smoke point (canola, grapeseed, vegetable)
Paper towels
A nonstick or well-seasoned stainless steel skillet
Optional: butter, garlic, herbs (for basting)
Step-by-Step Instructions:
1. Prep the Fish
Pat dry the fish thoroughly with paper towels—moisture is the enemy of crispy skin.
Score the skin (optional but useful for thicker fillets): Use a sharp knife to make a few shallow slashes through the skin to prevent curling.
Season both sides with salt and pepper just before cooking.
2. Preheat the Pan
Heat your skillet over medium-high heat until hot.
Add enough oil to coat the bottom of the pan (about 1–2 tablespoons).
3. Cook Skin-Side Down First
Place the fish skin-side down in the pan away from you to avoid splatters.
Use a spatula to gently press down for the first 30 seconds to keep the skin flat and in full contact with the pan.
4. Let It Crisp
Don’t move the fish whatsoever as this ruins the crisping process! It is possibly the most important part for the pan-frying process. Let it cook skin-side down for 70–90% of the total cooking time.
Depending on thickness, this usually takes 3–5 minutes.
You’ll see the flesh turning opaque from the bottom up.
5. Flip and Finish
Carefully flip the fish and cook for another 30–90 seconds on the flesh side.
If you want extra flavour, add a knob of butter, crushed garlic, and herbs like thyme or rosemary and baste the fish in the last minute.
6. Rest and Serve
Transfer to a plate, rest for a minute or two, and serve with lemon wedges or your favorite sauce.
Tips for Success:
The fish is ready to flip when it releases easily from the pan.
Don’t overcrowd the pan; cook in batches if needed.
If the skin curls, press it gently with your spatula to keep it flat.
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