Pairs well with Perfect Crispy Skin Sea Bass
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Perfect Crispy Skin Sea Bass
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A method to achieve perfectly crispy sea bass skin with a moist interior by controlling moisture, heat, and pressure during cooking.
00:10:00 total
Serves 2
medium
Seafood Main
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Ingredients
- sea bass fillets - 2 fillets (skin-on fillets)
- salt - enough to cover fillets (for drawing out moisture)
- oil - 1-2 tablespoons (for frying, use a neutral oil)
- butter - about 1 tablespoon (a knob for basting)
- lemon - 1/2 lemon (for squeezing on the plate, avoid skin contact)
Instructions
- Draw out moisture: Lay the sea bass fillets skin-side down on salt and leave for 15 minutes to draw out moisture.
- Rinse and dry: Rinse off the salt from the fillets and pat them dry thoroughly.
- Initial pan heat: Heat a pan without oil. Place the fillets skin-side down and press gently for a few seconds.
- Rest to relax membrane: Once the skin shows a light color, remove the fillets from heat and let them rest briefly to allow the outer membrane to relax.
- Add oil and press: Add a little oil to the pan and return the fillets skin-side down. Place a light weight, such as a grill press, on top and leave for a few minutes.
- Add butter and baste: Add a knob of butter to the pan and baste the fish briefly.
- Flip briefly and remove: Flip the fillets briefly just to warm the flesh without overcooking, then remove from heat.
- Serve with lemon: Squeeze lemon juice on the plate, avoiding contact with the crispy skin, and serve immediately.
