Few fish cooking methods are more delightful than searing a fillet in the skillet to produce a perfectly crispy skin and juicy flesh. No wonder this technique became the darling of restaurant chefs. But when you try to do it at home, here is what often happens: the fish sticks to the pan, refuses to brown, and some species curl up leaving you with rubbery skin and unevenly cooked flesh. Here is a video that will solve all of your fish searing problems so that you can sear like a pro.
This is excellent advice! I have been making recipes from your blog for over 2 years now, mostly the fish ones, and very quietly, because I still have a lot to learn... But I figured I have to thank you at some point! This was, by far, the most useful technique video on fish I have seen anywhere! Thank you for making it :)
Love the tip about scoring the skin. Sablefish/black cod is one of the worst culprits as far as curling up. This technique helps a lot - great to see it demonstrated!
4 comments:
This is excellent advice! I have been making recipes from your blog for over 2 years now, mostly the fish ones, and very quietly, because I still have a lot to learn... But I figured I have to thank you at some point! This was, by far, the most useful technique video on fish I have seen anywhere! Thank you for making it :)
Hi Nika,
So glad the video was helpful! Enjoy all your fish cooking adventures.
Cheers,
-Helen
Such a fantastic step-by-step video! Thanks so much for all your awesome advice!
Love the tip about scoring the skin. Sablefish/black cod is one of the worst culprits as far as curling up. This technique helps a lot - great to see it demonstrated!
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