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
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
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This recipe is sponsored by our friends at Cosmic Cookware.
Crispy Skin Fish with Garlic Chips & Green Herbs
- 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
- 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.