Perfectly crispy fish skin turns any simple filet into a restaurant-worthy meal that’s both delicious and nutrient-rich. The key to crisp, golden skin is eliminating moisture—drying the fish well and ...
Martha Stewart on MSN
How to Get Crispy Fish Skin Every Time—Without It Sticking to the Pan
Moisture is the enemy of crispiness. Place the fish on a wire rack at room temperature for about an hour to remove the chill.
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