Pat the skin with paper towel to make sure it’s as dry as possible.
Sprinkle with salt and pepper (some chefs say a thin dusting of plain flour helps too).
Get your pan really hot, add a small amount of oil then put the fish in skin-side down and gently press down with an egg lifter to prevent the skin curling.
Cook the fish three-quarters of the way through on the skin-side, you should start to see the flesh turning opaque around the edges of the fillet, indicating that it’s cooked through, then turn the fish over to just finish cooking (1-2 minutes).
Don’t be afraid of a hot pan and resist the urge to turn fish too soon, and you’ll have crisp skin like the professionals.
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