The skin side of the fish first?
When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?
22 K 4.4/5 (19 reviews)
Keywords for this post:FishCookingSkinFleshTipLast modified on: February 13th 2021
The skin side of the fish first?
You will probably read here or there that it is always the skin side first, we always grill longer on that side, and first, because we often want to get a nice crispness, when the skin is eaten, for whiting or sea bass for example.
This is often true, and for thick filleted fish, salmon for example, it allows to remove it quite easily once its side is cooked.
But for some thin fish, it is not always interesting: the skin stretches brutally in contact with the pan, and deforms the fillet into a bow.
This is very pronounced for red mullet, for example. It doesn't change the taste of the fish, but it makes it look a little less appetizing.
But if you start with the flesh side, the skin will not reach the desired crispness, or else with the risk that the fish is a bit overcooked.
You will notice at this point that even if the skin is still tense, the flesh, just seized, is much better, and your fillet does not deform, or less.
If necessary (fillet a little thick) finish with a third, short turn, on the flesh side, to finish browning well.
Another possible solution is to scarify the skin side over a few millimetres deep with a small, very sharp knife to prevent it from shrinking.
To sum up: For fine fish fillets whose skin is to be eaten, first cook the flesh side for 30 seconds, then cook the skin side normally.
This is often true, and for thick filleted fish, salmon for example, it allows to remove it quite easily once its side is cooked.
But for some thin fish, it is not always interesting: the skin stretches brutally in contact with the pan, and deforms the fillet into a bow.
This is very pronounced for red mullet, for example. It doesn't change the taste of the fish, but it makes it look a little less appetizing.
But if you start with the flesh side, the skin will not reach the desired crispness, or else with the risk that the fish is a bit overcooked.
What to do?
Try to proceed in 2 times at least: Frying pan quite hot, put your fillet on the flesh side first, let cook 30 seconds, just to seize, turn over (skin side down this time), and cook the necessary time.You will notice at this point that even if the skin is still tense, the flesh, just seized, is much better, and your fillet does not deform, or less.
If necessary (fillet a little thick) finish with a third, short turn, on the flesh side, to finish browning well.
Another possible solution is to scarify the skin side over a few millimetres deep with a small, very sharp knife to prevent it from shrinking.
To sum up: For fine fish fillets whose skin is to be eaten, first cook the flesh side for 30 seconds, then cook the skin side normally.
Lasts posts
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20241,1475
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20242,3095
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20242,3005
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20242,1465
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20245,0615
Other pages you may also like
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...April 16th 202128 K4.5
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201759 K 24.2
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.May 23th 201929 K4.1
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201876 K 24.3
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017125 K 14.1
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.