Sizzling Pan-Fried Fish

Ingredients

• Fresh fish fillet with skin that can crisp up

Method

1. Use a small metal skillet because it keeps the heat in. Use one per fillet.
2. Blot the fish very dry with paper towels, sprinkle it with salt
3. Coat the bottom of the skillet with vegetable oil (it has a high smoke point and can get really hot). Heat the oil on high for at least a minute, maybe longer. Stick the back of a wooden spoon in the oil. If bubbles form around it, it’s ready.
4. Lay the fish in carefully, skin side down, and it should immediately sizzle.
5. Lower the heat slightly and cook for about two minutes. As it cooks, you should see the flesh of the fish go from transparent to opaque.
6. Flip it using a fish spatula when the skin detaches itself naturally.
7. When an instaread shows a temperature of 120 in the center, lift it out of the pan, blot with paper towels on the spatula and lay it on the plate next to the salad.
8. Drizzle with good, flavorful olive oil.