I love my fish skin ON!!!

I always cook my fish with skin on when panfrying , (then finish in the oven for thicken /meatier fillets)
NOTE - Make sure your frying pan is suitable to place in the oven for this (handle wont melt)

• Ensure that the fish skin is dry (paper towel works best) , i also Score the skin slightly with a sharp knife to allow for skin shrinkage
• Heat cheaper olive oil or rice bran oil in a pan until very hot , i meant really hot , place the fillet skin side down away from yourself ( beware of this hot oil it will burn you )
• With a fish lifter/splice lightly press down on the now sizzling fish until you see a golden line forming on the outer layer of the skin. Shake the pan a little to ensure that the skin hasn't stuck (beware of that oil) then place in the oven for approx 3-5 minutes on 190 degrees C'
• Remove from the oven
• Flip the fish
• Squeeze liberally with lemon or lime
• Season with good salt and white pepper
• Drain on paper towel

EAT

Thanks for STEEMING