Every cook has had to deal with fish skin sticking to a pan. Sometimes, even with a nicely seasoned, preheated skillet, fish skin just sticks. But there’s a foolproof fix: parchment paper.
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Sliding a piece of parchment paper between the fish and the pan’s surface guarantees a clean release. No need to hack away at it with a fish spatula, trying to get it to release; all you have to do is focus on getting a nice, even sear and nailing your target internal temperature.
What you’ll need:
- Skillet (cast iron, carbon steel, or stainless steel)
- Parchment paper
- Neutral oil
- Skin-on fish fillet(s)
- Salt
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