When cooking fish, the general rule of thumb is to cook it skin side down first. This is especially true if you are pan-frying or sautéing the fish. Cooking the fish with the skin side down helps protect the delicate flesh from direct heat, preventing it from overcooking or falling apart.
Here's a step-by-step guide for cooking fish skin side down:
Preheat the pan: Start by heating the pan over medium-high heat and adding a small amount of cooking oil (such as vegetable oil, olive oil, or butter).
Pat the fish dry: Before placing the fish in the pan, pat it dry with paper towels. This will help achieve a better sear on the skin.
Place the fish in the pan: Lay the fish fillet in the hot pan, skin side down. Hold the fillet down for a few seconds to prevent curling.
Cook without moving: Allow the fish to cook without moving it for a few minutes (the exact time will depend on the thickness of the fish). This will create a nice crispy skin and help the fish cook evenly.
Flip the fish (optional): Depending on the cooking method, you may or may not need to flip the fish to finish cooking. If you're pan-frying, you can flip it and cook for a shorter time on the flesh side. If you're baking or grilling, you may not need to flip it at all.
Remember that different recipes and techniques may have specific instructions, so always follow the guidelines provided in your chosen recipe. Cooking fish with the skin on can add flavor and protect the fish while cooking, but if you prefer to remove the skin before cooking or after, that's also an option.