Crispy skin blue-eye with garlic butter
by Seamaster 19 Mar 2022 20:43 PDT
- Scale and fillet the fish, leaving the skin on.
- Place the fish on a paper towel skin side up on a plate, uncovered. Pat the skin side dry with a paper towel and heavily season with pink Himalayan salt.
- Leave uncovered in the fridge for 2-3 hours, patting dry another 1-2 times.
- When ready to cook, pat once more with a paper towel and score the skin a few times with a sharp knife in one direction.
- In a hot frying pan with oil place the fish skin side down. Cook the fish 80% of the way through on this side.
- Place a weight on top of the fish - a second fry pan or large saucepan works just fine. This downward pressure ensures the skin is in hard contact with the heat making it evenly crispy as naturally, edges will want to curl.
- Turnover at the very end to finish the other side for a minute or two.
- Serve with a generous spoonful of garlic butter on top. Enjoy!
The wings (collars) are superb to eat. They hold a lot of meat and are great BBQ'd. The heads also make for a great stock.