Crispy Skin Fish Recipe
If you’re looking for a restaurant-worthy meal that’s easier to make at home than you might think, let me introduce you to crispy skin fish. It’s the simple trick that transforms everyday fillets into a stunning centerpiece: glistening, golden skin crackling over tender, juicy flesh. This recipe celebrates the best way to cook fish like barramundi, salmon, snapper, or sea bass to absolute perfection. Whether you’re planning a special dinner or simply want to treat yourself, this dish lets the natural flavors and beautiful textures of fish shine with minimal fuss.

Ingredients You’ll Need
You won’t believe how just a handful of pantry staples can make such a show-stopping meal! Each ingredient plays a role in achieving the perfectly balanced taste and that irresistible, shatteringly crisp skin you crave in crispy skin fish.
- Fish fillets (180g/6oz x 2, barramundi or similar, skin-on, pin-boned): Choose super-fresh fillets with the skin intact for that signature crunch; barramundi, snapper, sea bass, or salmon all work beautifully.
- Olive oil (2 tbsp, or vegetable/canola/grapeseed): A neutral or light olive oil gets the skin golden without overwhelming the delicate flavor of the fish.
- Cooking/kosher salt (3/4 tsp, or 1/2 tsp table salt): Proper seasoning brings out every nuance and helps dry out the skin for ultra-crispiness.
- Black pepper (1/4 tsp): A little fresh cracked pepper adds gentle warmth.
- Sauces and sides: Get creative! Think herby vinaigrettes, salsa verde, or a squeeze of lemon to brighten up your crispy skin fish.
How to Make Crispy Skin Fish
Step 1: Preparation
Start by prepping your fish fillets. Make sure they’re pin-boned and patted dry, especially the skin side. If you want to go the extra mile, leave the fillets skin side up in the fridge, uncovered, for an hour to really dry out the skin—this makes your crispy skin fish even crispier!
Step 2: Score the Skin (For Thick Fillets)
If your fillets are on the thicker side (over 2.5cm or 1 inch at the thickest part), grab a sharp knife and gently score the skin in shallow, diagonal slashes about 1cm apart. This little step ensures the skin cooks evenly and doesn’t curl up, giving you maximum surface area for that irresistible crunch.
Step 3: Season Generously
Just before cooking, sprinkle both the flesh and skin sides with a generous pinch of salt and pepper. The salt not only brings out the flavor but also helps draw out extra moisture for crispier skin fish, while the pepper adds a subtle kick.
Step 4: Heat the Pan
Place your non-stick or oven-safe skillet over medium-high heat and pour in the oil. Wait patiently until you see the very first wisps of smoke—this means your pan is at the perfect temperature for searing.
Step 5: Press Down the Fillets
Carefully place the fish, skin side down, into the hot pan. Immediately press down gently with your fingers or a spatula for about 10 seconds. This keeps the fish contacting the pan nice and flat, building that beautiful foundation for crispy skin fish.
Step 6: Cook Skin Side Down
Let the fillets sizzle and cook skin side down for 2 to 3 minutes. Peek underneath and once the skin is deep golden and crisp in the center, you’re good to move on.
Step 7: Oven Finish (For Thick Fillets) or Flip (Thin Fillets)
If you’ve got thick fillets, slide the whole pan into a preheated 200°C/390°F oven (skin side still down) for about 10 minutes until the flesh is just cooked through—around 55°C/131°F in the center. For thinner fillets, just flip and cook the flesh side in the pan for another minute or so.
Step 8: Rest and Serve
Once done, transfer the cooked pieces to a rack with the skin side up and let them rest for 3 minutes. This vital pause lets juices redistribute, and prevents that gorgeous crispy skin from steaming and softening.
How to Serve Crispy Skin Fish

Garnishes
A sprinkle of flaky sea salt, fresh herbs like dill or parsley, and a few lemon wedges lift crispy skin fish to new heights. Consider a drizzle of quality olive oil or a dusting of chili flakes for a beautiful finish.
Side Dishes
This stylish main needs only simple accompaniments. Try serving your crispy skin fish with roasted potatoes, a crisp green salad, or buttered asparagus. For a lighter touch, shaved fennel or a tangy slaw compliments the richness nicely.
Creative Ways to Present
Let your plating shine! Serve each fillet skin side up to show off its golden glory. For extra flair, spoon sauces on the side (never on top until serving!) so that everyone appreciates the hard-earned crispiness of your crispy skin fish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra crispy skin fish, let it cool first, then wrap loosely and refrigerate for up to two days. The skin will soften, but the flavor remains bright and delicious.
Freezing
While fresh is always best, you can freeze leftover fillets by wrapping tightly in foil and sealing in a freezer bag for up to one month. Thaw overnight in the fridge for best texture.
Reheating
Reheat crispy skin fish in a hot oven or skillet, skin side up, for a few minutes until just warmed through. This helps revive a bit of the crispiness, though nothing compares to fresh from the pan!
FAQs
Which types of fish work best for crispy skin fish?
Look for firm-fleshed, skin-on varieties like barramundi, salmon, snapper, or sea bass. As long as the fillet has a nice, clean skin, it’ll crisp up beautifully using this method.
My fish skin always sticks! How can I prevent this?
Start with a super-hot, well-oiled non-stick pan and make sure the skin is very dry. That initial 10-second press ensures contact for a perfect sear and minimizes sticking.
Can I make crispy skin fish without finishing in the oven?
Absolutely! Thin fillets cook right through on the stovetop. Only thick fillets need a short oven finish to cook evenly without burning the skin.
Should I use butter instead of oil?
Butter can burn at high temperatures, so stick with oils that have a high smoke point like olive, canola, or grapeseed for the best and most consistent crispy results.
How can I keep the skin crispy when serving with sauce?
Always keep sauces off the skin until serving! Either spoon sauce on the side or under the fillet, and pour any drizzles right before bringing your crispy skin fish to the table.
Final Thoughts
Now that you know the secrets to perfect crispy skin fish, I hope you’ll give it a try and fall in love with this simple showstopper. There’s just something magical about that first bite of golden, crackly skin and moist fish beneath. Every cook deserves to have this magic up their sleeve—so gather your ingredients, grab your pan, and create some crispy skin fish perfection tonight!
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Crispy Skin Fish Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Pescatarian
Description
Learn how to make perfectly crispy skin fish with this easy recipe. The fish fillets are seasoned and cooked to crispy perfection, resulting in a delicious dish that is sure to impress.
Ingredients
Fish Fillets:
- 180g/6oz x 2 barramundi or other fish fillets, skin on, pin boned
Seasoning:
- 2 tbsp olive oil
- 3/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Instructions
- Preparation: Prepare thick fillets and ensure pan type is suitable.
- Cooking: Dry skin, score skin, season fish, heat oil, press fish down, cook skin, transfer thick fillets to oven, turn and cook flesh side, rest before serving.
Notes
- Thick fillets are defined as fish over 2.5cm thick and are best finished in the oven.
- Use a non-stick pan, or an ovenproof one for thick fillets.
- Preheat the oven to 200°C/390°F (180°C fan) for thick fillets.
- For extra crispy skin, score the skin of thick fillets.
- Allow the fish fillets to rest for 3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Pan-frying, Oven-baking
- Cuisine: Various
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 0g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crispy Skin Fish, Fish Fillets, Seafood Recipe, Crispy Fish Recipe