How do you buy your fish? For many of us, the default option is boneless, skinless fillets. They’re versatile, convenient, and fuss-free, which counts for a lot when you’re pulling together a quick weeknight dinner. But there are compelling reasons to choose fish with skin, as well. Not only is the skin full of protein,…
The Parchment Paper Hack
Here’s the thing: If your pan isn’t hot enough, the proteins and collagen in the fish skin will bond to microscopic pores and fissures in the pan’s surface as it cooks. That makes the skin stick and tear, ruining its appearance. The kitchen team at ChefSteps, one of the companies that helped popularize sous vide cooking (among other things), came up with a brilliant hack using parchment paper to prevent fish skin from sticking. Here’s how it works.
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1. While your skillet heats, cut a piece of parchment paper slightly larger than your fish.
2. Place the piece of parchment paper in the pan and lightly drizzle it with vegetable oil.
3. Put the fish skin-side down on the parchment, and cook until it’s well seared and crisp underneath. (This is a good time to season the skinless side.)
4. Flip the fish once the skin side is crisp, and cook until done. (The USDA recommends an internal temperature of 145 degrees Fahrenheit.)
With this method, you’ll get perfectly crispy salmon skin (or bass, or perch, or trout, or … well, you get the idea) every time. You can cook more than one piece of fish at a time using the parchment paper hack; just be careful not to overcrowd the pan. Two or three pieces are all you’ll want in a 9- or 10-inch skillet, so move up to a 12-inch skillet for four portions.
