Foodtube
By Jamie Oliver
Buddy’s crispy-skinned fish
A foolproof method
10 mins
Super easy
serves 4
About the recipe
Cooking fish is really easy once you know how. This simple method is all about investing time getting the skin super crispy, also giving you beautiful flaky flesh.
Recipe From
Ingredients
4 x 120g mackerel fillets, skin on, scaled, pin boned
1 lemon
Method
- Put your fish fillets skin side down in a cold non-stick frying pan.
- Turn the heat on to high.
- Season the fish fillets with a tiny pinch of sea salt and a pinch of black pepper from a height.
- Let the fish cook for most of the time on the skin side – give it 4 or 5 minutes without touching it, until the skin is really golden and crispy, then use a fish slice to flip it over to cook for just 30 seconds on the other side.
- Add a good squeeze of lemon juice to the pan, avoiding the crispy skin, then turn the heat off and give the pan a shake.
- Delicious served with mashed potato and steamed seasonal veg.
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