Four culinary tricks to keep grilled fish from sticking and skin crispy

When we eat healthy, grilled fish is always absolute on our menus. But sometimes we get lazy because the skin becomes soft and lifeless and nothing is cool. That’s why we turned to experts. Directly to the Palategiving us four tricks to get skin super crispy and golden¡yum!

Make sure the skin is dry

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

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Make cuts in the skin for even cooking

When the fish is very thick, it is recommended to make perpendicular cuts in the skin to the fillet. This ensures that the piece is cooked homogeneously and we prevent the skin from curling and shrinkingdon’t pinch the fish.

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Cook the 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 maximum temperature is when we always add the fish skin side down. we left perched without moving until the skin turns red. We can press the fillet against the plate to keep the whole skin in contact with the surface, but without moving it.

Do not try to peel the skin off when it sticks to the pan. On the contrary, it is a matter of patience: it will peel off and fall off in about three minutes. Then we can flip it to cook the other side.

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Put parchment paper between the grill and the fish

The ultimate expert trick is this and if your fish sticks to you all the time, it will fix your life. recommended in Directly to the Palate It is used to cook shrimps and prawns, but can be applied to any type of fish. Adhere to cover the grill with baking paper oil varnished.

It may seem like fish won’t do the same, but this technique always works. Yes definitely, requires a little more cooking time however, the skin is crispy, leaves a golden yellow and does not stick to the grill as it does not come into direct contact.

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