Description

This Crispy Skin Fish recipe features perfectly cooked barramundi fillets with irresistibly crispy skin. Utilizing a combination of stovetop searing and oven finishing techniques, this method ensures tender, flaky fish with golden, crunchy skin. Ideal for thick fillets, the recipe includes detailed preparation and cooking steps for a restaurant-quality seafood dish that pairs beautifully with your choice of sauces and sides.

Ingredients

Scale

Fish

180g/6oz x 2 barramundi or other fish fillets, skin on, pin boned

Seasoning and Oil

2 tbsp olive oil (or vegetable, canola, or grapeseed oil)
3/4 tsp cooking/kosher salt (or 1/2 tsp table salt)
1/4 tsp black pepper

Sauces and Sides

Optional sauces and sides as desired (see Note 7)

Instructions

Preparation: Gather all ingredients. If using thick fillets (over 2.5 cm thick), ensure you’re planning to finish them in the oven for optimal results. Use a non-stick pan that is oven-proof if cooking thick fillets.
Preheat Oven (Thick Fillets): Preheat your oven to 200°C (390°F) or 180°C fan assisted if you have thick fillets that require finishing in the oven.
Dry the Skin: Pat the fish skin dry thoroughly with paper towels. For extra crispness, you may leave the fillets uncovered in the fridge skin-side up for an hour, but this step is optional.
Score the Skin (Thick Fillets): For thick fillets, carefully score the skin by making parallel slashes 4cm long, spaced about 1cm apart, cutting 2-3mm deep into the skin and very slightly into the flesh. This helps the skin crisp evenly.
Season the Fish: Just before cooking, sprinkle both the flesh and the skin generously with salt and pepper.
Heat Oil: Warm the oil in your non-stick pan over medium-high heat until you see the first tiny wisps of smoke, indicating it’s hot enough for searing.
Press and Cook Skin Side: Place one fillet skin side down in the pan and press it lightly with your fingers or a spatula for about 10 seconds to ensure the skin lies flat. Repeat with the second fillet. Cook the skin side for 2 to 3 minutes until golden and crispy, lifting slightly to check.
Finish Thick Fillets in Oven: If cooking thick fillets, transfer the pan (or move the fillets to an ovenproof dish) into the preheated oven for about 10 minutes, skin side down, without flipping. Cook until the internal temperature reaches 55°C (131°F).
Cook Thin Fillets Flesh Side: For thinner fillets, turn them over after the skin is crispy and cook the flesh side in the pan until done.
Rest the Fish: Remove the fish from heat and place on a rack skin side up. Let rest for 3 minutes to allow the juices to redistribute and the skin to maintain crispness.
Serve: Serve the fish on a plate with skin side up. Avoid pouring sauce on the skin until just before serving to keep it crispy. Pair with your choice of sauces and sides.

Notes

Note 1: Using fresh barramundi or similar thick fish fillets with skin-on and pin bones removed is ideal for best texture.
Note 2: Kosher or cooking salt works better for seasoning, but table salt can be used in slightly smaller amounts.
Note 3: Thick fillets are defined as over 2.5 cm (1 inch) thick at the thickest point and benefit from oven finishing to cook through evenly.
Note 4: Use a non-stick pan that can go from stovetop to oven if finishing thick fillets in the oven.
Note 5: Scoring fish skin helps reduce curling and improves crispiness by allowing steam to escape.
Note 6: Internal temperature of 55°C (131°F) ensures the fish is perfectly cooked and moist.
Note 7: Recommended sauces include lemon butter, tartar sauce, or light vinaigrettes; sides can be roasted vegetables, steamed greens, or a fresh salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop and Oven
Cuisine: Australian

Keywords: crispy skin fish, barramundi recipe, pan fried fish, oven baked fish, seafood dinner, fish with crispy skin