@thedinnerapp: How to make perfect Crispy Skin Fish (so that no skin gets stuck to your pan) Dry your fillet first - This will help it achieve a good level of crispiness. Score the skin - When you place it on hot oil it will want to seize up, and this will give it room to move. Place a piece of baking (parchment) paper in the pan, and cover with oil - This is key! The heat will transfer through the paper, but your fish will become just as crispy as if it was being cooked directly on the pan, and it won’t stick to the pan. I first saw this amazing tip by @Ereka Vetrini For the first ten seconds, place your spatula on the fillet to prevent curling. If your fillet is over 2.5 cm deep (like barramundi typically is), place it in a preheated oven for 10 minutes to finish cooking. #coookingtip #cookinghack #cookingfish #fish #howtocookfish