How To Get Crispy Fish Skin | 1 Minute Tips | Bart’s Fish Tales
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How To Get Crispy Fish Skin | 1 Minute Tips | Bart’s Fish Tales

January 15, 2020


Guys, today I’m going to show you how to create crispy delicious skin on your fish fillet So guys here I’ve got a beautiful piece of cod, and if you buy a fish fillet make sure the skin is undamaged Rub the whole skin with some oil A bit of salt Pepper Use a super clean and non-sticky frying pan Put a bit of oil in the pan, on medium to high heat Put edge of fish fillet, skin side down into the pan And don’t move your fish fillet So when your fillet is cooked for 2 3rds, you can see a bit of colour, you flip it over And I turn back the heat to medium low and never turn your crispy skin back again because then it will be becoming rubbery and not crispy anymore And ta-dah a crispy skin So guys, good luck and enjoy and if you want to see more tips, click on the link

51 Comments

  • Reply ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ August 9, 2016 at 6:32 pm

    Poele?

  • Reply sayounara1232 August 9, 2016 at 6:33 pm

    I need to try this next time I fry fish 😀 I love crisp skin on fish.

  • Reply Christian Durante August 9, 2016 at 6:34 pm

    That's a bit too much cooked, isn't it?

  • Reply Adam Garratt August 9, 2016 at 6:37 pm

    Loooove crispy fish skin. It's sea crackling, that's what it is.

  • Reply Jack Flower August 9, 2016 at 6:38 pm

    Whenever cooking fish in a pan, I always get the skin right but when do I turn it over/make sure it cooks all the way through? I always end up taking it out but the inside is never cooked properly…

  • Reply Kool Shady Kat August 9, 2016 at 6:46 pm

    stopppp making me hungryyyyy 😭😭😭😫….stomach rumbles 😍

  • Reply Tri August 9, 2016 at 6:46 pm

    Thank you for another great video. I love eating fish but not so comfortable cooking it. I am very comfortable with all things sweet however – I've started my own channel in fact! Pain au chocolat, caramels etc 😊

  • Reply Jax YT August 9, 2016 at 6:49 pm

    sup bart the vid didn't finish

  • Reply Abu Ibrahim Al Karamani August 9, 2016 at 6:53 pm

    is echt duidelijk dat je nederlands bent bart

  • Reply Deathhybr1ds August 9, 2016 at 6:53 pm

    Lovely!

    Thanks for the amazing tip, Bart. Keep it up!

  • Reply carnifex2005 August 9, 2016 at 6:53 pm

    Any guess as to what type of fish that is?

  • Reply René J. Poulsen August 9, 2016 at 6:54 pm

    that's a lightly fried fish fillet

  • Reply assassintwinat8 August 9, 2016 at 7:00 pm

    I tried to do this last night on the grill. any tips? also, bart, got any recipes with swordfish?

  • Reply BigMugsChannel August 9, 2016 at 7:01 pm

    Top tip: press down firmly to ensure an even contact

  • Reply BigMugsChannel August 9, 2016 at 7:01 pm

    You're the best Bart!!

  • Reply Umi imU August 9, 2016 at 7:05 pm

    This is a no brainer. If you needed to learn this from a cooking channel then you should just keep ordering take-out 👎

  • Reply mirooo Vuujjj August 9, 2016 at 7:07 pm

    awesome video

  • Reply John Smith August 9, 2016 at 7:08 pm

    Great tip. I need a new frying. It looks so easy with a good non-stick pan. I use an cast iron one.

  • Reply Stephan Ng August 9, 2016 at 7:13 pm

    You should also run you knife perpendicular to the skin to take off as much moisture as possible (tip from Thomas Keller). The less moisture on the surface, the crispier it gets.

  • Reply Ninjanugets123 August 9, 2016 at 7:17 pm

    what happens if you move the fish fillet on the pan?

  • Reply BIGBOSSFONG August 9, 2016 at 7:19 pm

    that was alot of oil!

  • Reply Sei Lá August 9, 2016 at 7:21 pm

    Great 😍

  • Reply hostyle0 August 9, 2016 at 7:30 pm

    I really was expecting more than just 'fry your fish'

  • Reply ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ August 9, 2016 at 7:30 pm

    How To Get Crispy Fish Skin
    crisp skin

  • Reply ElementTDG August 9, 2016 at 7:32 pm

    … dont flip it back again?!
    That explains it … Thanks for the tips! Couldn't figured out why the fish skin i fry up never were crispy, thought it needed batter and/or breadcrumbs for that effect.

  • Reply Vicky Wen August 9, 2016 at 7:38 pm

    I wonder if u will do a asian whole fish cooking style 😂

  • Reply Robert Faber August 9, 2016 at 8:32 pm

    Bart, I think you're great, and nobody could doubt your knowledge of English is perfectly good, but please stop it with the word-final devoicing. I'm Dutch too, so I know where it comes from, but it's incredibly easy to unlearn, and actually say "cod" instead of "cot".

  • Reply Geo Georgiana August 9, 2016 at 8:35 pm

    Does anybody know the song??

  • Reply sahlioa August 9, 2016 at 9:23 pm

    the video might as well been titled DUH

  • Reply James Hobbs August 9, 2016 at 9:48 pm

    should we remove the scales before or after frying?

  • Reply Escanor August 9, 2016 at 9:59 pm

    thats so ez. you dont even haave to make a vid about this man.

  • Reply ShalimarPerfume August 10, 2016 at 12:18 am

    I made salmon with skin a couple nights ago and even dredge it with a little flour/cornmeal, onion powder, s&p and paprika. I cooked skin side down in olive oil and a nob of butter. Like I always do. Skin crisped nice, even with the dredging. The one thing you got to do is skin side down and cook for a minute or so then turn it over. Yeah and we had pan fried taters and corn on the cob.

  • Reply Kobayashi's Ego August 10, 2016 at 12:23 am

    Non sticky frying pan……..( ͡° ͜ʖ ͡°)

  • Reply opwave79 August 10, 2016 at 3:21 am

    The tip not to turn it back onto skin side was useful. So was the part about backing off the heat after you flip it. Thanks.

  • Reply Tyrzi August 10, 2016 at 3:57 am

    So let me get this straight… … YOU FRY IT?!

  • Reply Kaylee Alex August 10, 2016 at 4:26 am

    so u don't scale it?

  • Reply BrotherTree1 August 10, 2016 at 5:03 am

    Oil to raise the temperature quickly to help the frying process, salt to draw out the moisture in the skin (as well to bring out the flavour), and not flipping it back on the skin side to prevent re-absorption of extra oil once the skin is cooked. Three key things that ensure the skin is crispy 🙂

  • Reply Paul Lee August 10, 2016 at 6:05 am

    Nice tip, quick and simple

  • Reply HOMUNCULUS August 10, 2016 at 7:35 am

    haha

  • Reply Amanda Madsen August 10, 2016 at 3:43 pm

    Thanks for the tip. I'm gonna try it now. ☺️ yummy!!!🐟

  • Reply restlessxx86 August 10, 2016 at 7:06 pm

    What is better than a crispy fish skin? Having a laugh with crispy fish skin.
    Laugh ->>>>> v=kcUfdq1DWCg

  • Reply rona easy home cooking channel August 10, 2016 at 11:13 pm

    Great tips, thank you

  • Reply Jessica Minguez August 11, 2016 at 1:26 am

    Thank you! I totally used this technique cooking salmon in my cast iron pan last night and it was the first time I actively WANTED to eat my fish skin!

  • Reply Laura Villar August 11, 2016 at 8:04 am

    en , Español por favor😍😍

  • Reply RAZRfreak August 11, 2016 at 11:45 am

    Pat the skin side of the fish until it's dry, put salt on it, fry. That's how you make a crispy skin.

  • Reply Giles G August 11, 2016 at 4:37 pm

    How to get crispy fish skin:

    Step 1: crispen it
    Step 2 get it

  • Reply KillaManYaro_FMJ August 11, 2016 at 9:56 pm

    Don't forget to dry the skin side with kitchen paper. (this step is crucial)

  • Reply slyvesterhamster August 16, 2016 at 4:37 am

    Does it work for flounder too?

  • Reply James Hazelden August 17, 2016 at 1:04 am

    next video: how to melt butter, or how to boil water

  • Reply Kadir Yıldırım October 20, 2016 at 9:41 am

    song name?

  • Reply Emanuel Azevedo March 3, 2017 at 3:25 pm

    chama o bigode

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