Crispy fish skin can be wonderful if done right (note, CRISPY). But the skin does have a little more fat and oil. Below is a recipe to help get that crispy skin feel, without the actual skin. It can be used with any fish, but I've found a thicker fish works better. The 2 keys to a crispy skin fish (faux or real) is to first cook it 80%- 90% of the way through skin side down. And second is to not add anything to the skin once finished. Any sauces will ruin all the hard work you've done. If needed, a nice quick pickled onion patted dry or a gremolata (see Pan Seared Trout with Gremolata) goes very well on top.
Ingredients
2 Cod Fillets (or any fish you like), 2 Scallions, green part only skin removed
Salt, Pepper, EVOO
Flour
Directions
Pat the fish dry and season both sides with salt and pepper. Then with a flour sifter coat just one side of the fish with flour (preferable add to the side of the fish that had the skin). Pat the flour in. Place a sauté pan over med-high to high heat and add EVOO. Once the oil just starts to shimmer add the fish flour side down. Then wait. Cook the fish 80% of the way on it's floured side (approx 4- 6 min). Then flip the fish and continue cooking for approx 1 - 2 min. Remove fish and plate faux skin side up. For the topping: slice the green parts of a scallion on the bias. Quickle the onions in red wine vinegar following the recipe here. Chill, then serve atop your fish.
