How to Get Crispy Skin on Fish ?
- Womenscorner Desk
- October 23, 2020
When moisture is driven faraway from the skin of the fish it allows the skin to caramelise. The technical name for this is often the Maillard reaction: a reaction between amino acids and sugars that browns and crisps the skin, and tastes delicious. Make sure the skin is extremely dry, pat the skin with kitchen paper to get rid of all moisture before cooking, as water prevents caramelisation.
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Once the fish is out of the pan, rest or plate it skin-side up this may ensure any moisture from the fish isn’t re-absorbed into the skin. Carefully depress on the fish as soon because it goes into the pan. The warmth of the pan will cause the fish to bend away by gently pushing down will ensure even contact and even crispness.
