Four kitchen tricks so that grilled fish does not stick and the skin remains crispy

Four kitchen tricks so that grilled fish does not stick and the skin remains crispy

When we eat healthy, grilled fish is always a must on our menus. But sometimes we get lazy, because the skin becomes soft and insipid and nothing is cool. That is why we have turned to the experts of Direct to the Palatewho have given us four tricks to get the skin super crispy and golden¡yum!

Make sure the skin is dry

From Direct to the Palate They state that for the skin of the fish to be crispy when we grill it, it is essential that it is dry before putting it on the fire. To do this, just use absorbent paperwrapping or feeling the piece of fish.


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Jata GR195 Grill Pan Cooks Equally on the Entire Surface 46 x 25 cm Non-stick PFOA Free Highly scratch resistant Easy cleaning with Sauce Collection Tray

Make cuts in the skin for even cooking

ensure that the grilled fish skin does not stick and remains crispy

When the fish is very thick, it is advisable to make cuts in the skin, perpendicular to the fillet. This ensures uniform cooking of the piece and we prevent the skin from curling and shrinkingcurling the fish.

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Arcos Riviera Series – Santoku Knife Asian Knife, Forged NITRUM Stainless Steel Blade 180 mm, Polyoxymethylene (POM) Handle, Black Color

Cook skin first and wait for it to peel off on its own

First we put the EVOO on the grill and when it is at the maximum temperature is when we add the fish, always with the skin side down. We left it perched without moving it until the skin has browned. We can press the fillet against the plate to ensure contact of all the skin with the surface, but without moving it.

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When the skin sticks to the pan, do not try to peel it off. On the contrary, it is a matter of patience: in about three minutes it will peel off and drop. That is when we can turn it to cook the other side.

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Cast Aluminum Iron with Crimped Bra Surface

Put parchment paper between the griddle and the fish

ensure that the grilled fish skin does not stick and remains crispy

The ultimate expert trick is this and it will fix your life if your fish always sticks to you. It was recommended in Direct to the Palate to cook prawns and prawns, but can be applied to any type of fish. Consists in cover the griddle with baking paper varnished in oil.

It may seem that the fish is not going to be done the same, but this technique always works. Yes indeed, requires a little more cooking time but it leaves the skin crispy, golden and does not stick to the grill because it is not in direct contact with it.

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Photos | Unsplash.