How to get the perfect crispy fish skin?

Now I’ll be honest with you, I’ve ruined my share of good and expensive fish. The one thing that stood out the most was the flame size. The flame is a good indication of how hot your pan will become.

To get the perfect crispy skin, I oiled the skin with olive oil, while the pan was heating on medium heat with a dollop of butter. Use a non-stick pan if you can. You don’t want the butter smoking or going dark brown.

Season the skin with a pinch of salt. I like using flaky sea salt to compliment the seafood flavour.

Lay the fish, skin side down, gently on the pan, away from you. Press it down on either side to get an even sear. Yeah, this is an important step. DO NOT stuff this up. I know you won’t (because now you’ve read this 😊) Cook the fish covered. Shake the pan to ensure the skin hasn’t stuck to the pan. Control that stove flame. Whether you’re using gas or electric or induction, I cannot stress enough how important it is to watch the heat. If the pan gets too hot, you’ll end up with either burnt fish skin or no skin at all.

Next, carefully remove the lid and don’t let the condensed moisture hit the pan (unless you love a fishy smelling sauna). Flip the fish. A fish turner comes in handy or you can really push your hand coordination and use a regular spatula. Once turned, season the fish again with a pinch of salt. Press the fish down to get a good sear.

Now you’ll see some hot butter floating about. If you don’t, well, you’ve burnt the butter. Using a tablespoon, baste the skin side with hot butter. Try spooning away from yourself. I’d hate for you to get butter splatter burns. I’ve done it and it’s not fun (it’s downright dangerous). If you’ve done everything correctly you should end up with a gorgeous piece of fish fillet with crispy skin. Plate it skin side up to show off your elite cookery skills.

barramundi fillet with miso vegetables and quinoa feastively 15 minute meals

Don’t you wish your breakfast was hot like this?

How to poach gooey egg yolk eggs?

Turns out you can just throw poached eggs on top of roquette leaves and spinach with a bit of extra virgin olive oil. It makes for a delicious and healthy brekky. Skip the hash brown! 😝

So yet another quick recipe to create gooey poached eggs. As you can see, the one in the back is overcooked. I would have liked the one in the front to be cooked slightly lesser too. ** drumroll, cue music ** Here’s my bulletproof way to get the poached egg right (after a few sacrificed ugly ones)

Fill a saucepan 3/4 with water. Add a pinch of salt and a tablespoon of vinegar. Make sure the saucepan is big enough to leave plenty of room for the egg to float about. Bring to a boil. In the meantime crack the egg in a bowl. Be careful not to crack the yolk. Once the water starts boiling, drop the heat till it’s barely bubbling.

Now, let’s play spin the water. Yeah, make a water vortex. Again, what heaven’s sakes, be careful and don’t spill boiling water on yourself. When you have a self-sustaining vortex after removing your spoon or ladle, gently empty the whole cracked egg into the centre of the vortex. Watch it swirl about. Cool hey? The egg white will wrap around the yolk. If it’s flying around like Casper the friendly ghost, then you either don’t have a fresh egg on hand or you dropped it too far of the centre.

This is like flying a fighter aircraft buddy. No pressure though 😝 Okay focus. Leave it the water for 4 minutes for an egg yolk waterfall-like egg. Use a slotted spoon to scoop it out of water when done. Place it gently on a plate covered with tissue. Well, where else were you going to put it?

Once dry, sprinkle with salt and pepper and you get extra points for a light drizzle of olive oil. BOOM! Cafe brekky done!

Up next – how to cook chicken perfectly every damn time. Stay tuned.

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