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.

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

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#Fish #salmon #Seafood #ChefSteps #tipsandtricks

[georgiivanov]

Original chefsteps style videos are back 🎉👌love it!

[iamafractal]

This is exactly the kind of stuff that made me fall in love with chefsteps in the first place! Keep ‘em coming!

[Dwyanest]

Sometimes the toughest problems have the easiest of solutions. Awesome

[BlueJazzBoyNZ]

Also for your pizza
build your pie on the parchment..
Slide it eazy peazy onto your steel / stone
then after a minute or two, remove it, and let bake till done. Golden

[davidlevine]

i have been a chef siince 1975, and i still leartn something new all the time. tyvm for this great tip.

[GrowingDownUnder]

I'd suggest salting the skin of the fish and drying with paper towel, salt and paper towel will remove some extra moisture. The hotter the pan the faster the skin will cook which is good for getting crust on steaks and crispy skin on fish. But i'll tell you another secret, you could just rub corn flour on the skin very lightly so it's not even noticeable or with the salt you can crush the salt into power, you could use powdered sugar which will also caramelize and turn crispy

[poleline]

Great tip -Thank you so much - I just cooked fish earlier tonight for dinner and it stuck :( so I started searching for help - and I found it ! :) Thanks again.

[requemao]

An aunt of mine who is a chef taught me this trick a while ago, with a difference: for salmon and other fatty fish you don't add any oil at all. The fats inside the skin are more than enough to cook the fish perfectly.

[janikdo]

Nice.
I will try it for sure. Just I hope it’ll be OK if I cut paper in corner area and not in the middle part. 😉

[wreagfe]

I always use my parchment paper pan. Works great!

[Demasx]

This is one of those tips I knew, use for a while, and then forget to use. Thank you for the reminder!

[azilbean]

Thank🎉 you for this tip!! I've been struggling with this.

[Blck]

Dude, Grant’s mannerism just infect the whole crew. First video they’re like ‘Hi, I’m X here’s how I make X’ and 5 months later they’re like ‘Hey what’s up guys, today I’m gonna show you how we here at chefsteps * makes mouth noises while tapping the base of a jar of kimchi like a drumroll * make hotdog wateeerr!!’

[thatdudebro]

people who remove the skin from salmon should be arrested.

[Lance.]

Are you selling those aprons I would love to purchase one

[newvillagefilms]

Yea seen that 5 years ago at Tasty channel when Rie cooked her salmon Japanese breakfast with parchment paper on a pan. 😂

[wolfingitdown]

Hell yeah this is what we've all been looking for

[aaron-kirk]

i noticed kenji has recently been posting about using parchment paper like this!

[moraloverstance]

What if you work in a restaurant that requires you to cook multiple pieces at a time? Do you make a cartouche?

[vangrindz]

Nonstick pans work well for crispy fish skin. But if you want to avoid them (which we should all strive to do due to the forever chemicals used in the manufacture of them), parchment in a steel skillet (carbon or stainless) works great.