health
March 10, 2026
What's the secret to crisp-skinned fish?
High heat and low moisture are key to avoiding a soggy or stuck-to-the-pan mess
TL;DR
- Drying the fish skin thoroughly with kitchen paper or a tea towel is essential to prevent sogginess.
- Wrapping the fish in paper for a couple of minutes can help absorb any remaining moisture.
- A decent non-stick pan is recommended, with some chefs suggesting greaseproof paper for extra non-stick insurance.
- Adequate heat in the pan with shimmering oil or fat is vital to prevent the fish from sticking.
- Press down on the fish skin for the first few seconds to prevent curling, especially with very fresh fish.
- Cook the fish skin-side down until approximately 80% done, avoiding prodding or moving it.
- The fish should release easily from the pan once the skin is crisp, then flip to finish on the flesh side.
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