How to Get Crispy Fish Skin That Doesn’t Stick to the Pan | ChefSteps

Every cook has had to deal with fish skin sticking to a pan. Sometimes, even with a nicely seasoned, preheated skillet, fish skin just sticks. But there’s a foolproof fix: parchment paper. To view the full guide along with more ChefSteps specialities, sign up for a StudioPass: Sliding a piece of parchment paper between the fish and the pan’s surface guarantees a clean release. No need to hack away at it with a fish spatula, trying to get it to release; all you have to do is focus on getting a nice, even sear and nailing your target internal temperature. What you’ll need: - Skillet (cast iron, carbon steel, or stainless steel) - Parchment paper - Neutral oil - Skin-on fish fillet(s) - Salt Get notified and never miss a video by subscribing to the ChefSteps channel: ChefSteps 101 Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With over 1000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: #Fish #salmon #Seafood #ChefSteps #tipsandtricks