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Seafood Technique: Salting and Pat-Drying for Crispy Fish Skin

Achieving crispy fish skin is a coveted skill in the culinary world, transforming an ordinary piece of fish into a restaurant-worthy dish. The secret lies in the technique of salting and pat-drying. This method works by drawing out moisture from the skin, which is essential for achieving that sought-after crunch. When moisture is removed, the skin can brown and crisp up beautifully in the pan or oven. This technique is not only simple but also enhances the flavor of the fish, as the salt penetrates the flesh, seasoning it throughout. Patience is key here, as rushing the process can lead to subpar results. First, select a fish with skin intact, such as salmon, sea bass, or trout. The salting process involves sprinkling kosher salt liberally over the skin, ensuring an even layer. Letting the fish rest, skin-side up, allows the salt to work its magic, drawing out moisture through osmosis. While the fish is resting, it's crucial to keep it in a cool environment to prevent bacterial growth. After an adequate resting period, typically 40 minutes to an hour, the fish is patted dry with paper towels to remove any remaining moisture. This step is vital; any leftover dampness can hinder the crisping process. Once the fish is properly dried, it's ready for cooking, whether you choose to sear it in a hot pan or roast it in the oven. The result is a fish with skin that's golden, crackly, and utterly delicious.

Notes

The science behind this technique is simple: salt draws moisture out of the fish skin via osmosis, which is essential for achieving crispiness. Without moisture, the skin can reach a higher temperature, allowing it to render fat and become crispy. Common mistakes include not patting the fish dry enough or using too fine a salt, which can dissolve too quickly and not extract enough moisture. For safety, ensure your fish is fresh and store any leftovers in the refrigerator for up to 2 days. Make-ahead tip: You can salt and dry the fish up to 2 hours in advance, keeping it refrigerated until ready to cook.

Steps

  1. 1 Select a fresh fish fillet with skin intact.
  2. 2 Place the fish skin-side up on a wire rack set over a baking sheet.
  3. 3 Liberally sprinkle kosher salt evenly over the skin.
  4. 4 Let the fish rest in a cool place for 40 minutes to 1 hour.
  5. 5 After resting, use paper towels to pat the skin dry, removing all moisture.
  6. 6 Discard the liquid that has collected beneath the rack.
  7. 7 Preheat a heavy skillet over medium-high heat or preheat oven to 425°F.
  8. 8 Heat oil in the skillet or place the fish on a parchment-lined baking sheet.
  9. 9 Cook the fish skin-side down in the skillet for 3-4 minutes, or roast in the oven for 8-10 minutes.
  10. 10 Flip the fish and cook until the flesh is opaque and flakes easily with a fork.
  11. 11 Transfer the cooked fish to a plate and let it rest for 2-3 minutes before serving.

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