Crispy skin fish, pan fried, with garlic chips? It’s even better than it sounds. Served with a green herb sauce – this is a light, delicious and made to be eaten in the sun. It comes together in under 15 minutes making it the perfect mid week meal.
Crispy Skin Fish with Garlic Chips & Herbs
I love to pair a piece of crispy skin fish with a fresh green salsa full of herbs, olives and anchovies. This is a beautiful summery meal with lots of light and fresh flavours. Pair the fish with a homemade salsa! For this particular salsa you’ll need parsley, mint, anchovies, capers and shallot. Brought together by the sizzling hot garlic olive oil, it’s a perfect accompaniment. Frying the garlic chips to a goldn and crispy perfection will add a lovely crunch. l. And now, to finish it all off. Complete the meal by serving the crispy skin fish on a bed of quinoa. All seasoned with salt and pepper with fresh tomatoes it’s a light, delicious meal.
How to get crispy skin fish
There are a few things you need to know to get the most golden and crispy piece of fish.
Dry the skin – moisture is not our friend when we are cooking crispy fish and it’s very important we remove as much as possible. Pat the skin of the fish dry with a paper towel.
Season – season the flesh of the skin with salt and pepper and the skin with a generous amount of salt. Do this step right before frying the fish as the salt will draw moisture out of the fish and compromise our crispiness.
Hot oil – place the fish skin side down into piping hot oil. The hotter the better!
Weight – Firmly press down onto the fish (or use a cooking weight) so all parts of the skin are in contact with the pan.
Non stick pans – to ensure the fish does not stick to a pan, use non stick pans from our friends at Cosmic Cookware
Garlic Chips
Say hello to your new garlic best friend, garlic chips! Garlic cloves thinly sliced and then shallow fried – it’s crispy perfection. These tasty treats are brought to the next level with a luxuriously rich olive oil. They make for the most perfect toppings to your salads, sandwiches, pizzas or pasta’s. You’re also left with an olive oil that is infused with a strong garlic flavour and can be repurposed in all of your cooking! Store the garlic chips in an airtight container or jar for up to 3 months in your pantry. They will slightly lose their crunch as time goes on but they are still delicious nonetheless.
Check out my other seafood recipes
Garlic Confit Butter BBQ Butterflied Prawns
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This recipe is sponsored by our friends at Cosmic Cookware.
Crispy Skin Fish with Garlic Chips & Green Herbs
Ingredients
- 2 snapper fillets with skin on
- 1 bulb garlic
- 1 cup olive oil
- 30 g parsley
- 10 g mint
- 2 anchovy fillets roughly chopped
- 1 tbsp capers
- 1 shallot finely sliced
- 1/2 lemon
- 1 cup quinoa
- 200 g cherry tomatoes sliced
- flakey sea salt and freshly cracked black pepper
Instructions
- Remove the garlic cloves from the bulb and place into a bowl.Cover with boiling hot water and leave to sit for 5 minutes. Drain the water.Remove the skin from the garlic. They should slide right off. Using a sharp knife, finely slice the garlic.
- In the Cosmic Cookware 24cm frypan on a medium heat, bring ¾ cup olive oil to heat. Add the sliced garlic to the pan and immediately turn the heat to low. Cook for 3 - 4 minutes or until they turn golden in colour. Move the garlic around with a metal spatula to ensure they do not stick to one another.
- Spoon the garlic chips out with a metal skimmer and place onto a plate that is lined with absorbent paper. Set to the side.
- In a medium bowl, combine the parsley, mint, anchovy, capers.Shallot and lemon juice. Season with salt and pepper and pour over 1 tbsp of the hot garlic oil. Stir through to combine.
- In the Cosmic Cookware 24cm Casserole pot, add the quinoa and cover with 2 cups of water. Leave to sit for 15 minutes. Turn the heat to high and bring to the boil. Once boiling, reduce to a simmer and cover. Cook for 15minutes then take off the heat and leave to sit for 10 minutes.
- While the quinoa is cooking, prepare the fish. Season the fish with salt and pepper on both sides. In the Cosmic Cookware 24cm frypan on a high heat, add ¼ cup olive oil and bring to the heat. Place the fish skin side down and cook for 2 minutes or until crispy. Reduce the heat to low and flip the fish over. Cook for 1 minute.
- Spoon the quinoa onto a place and stir through the tomatoes.Season with salt and pepper. Place the fish on top, skin side up and spoon overthe green herb sauce. Finish off with a sprinkling of garlic chips.
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