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Bon Appétit

Crispy-Skinned Fish With Herb Sauce

5.0

(4)

A white plate with crispyskinned fish herb sauce and a fork and knife next to the plate.
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

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