Dry the fillets with a kitchen paper towel before seasoning them with salt. This will result in crispy skin
Use less oil in the frying pan
Make sure your pan is hot before adding the fillets
Always start with skin side
Use a thin fish fillet
Always clean your grill grates.
Grill your fish on high heat
Dry the fillets with a kitchen paper towel before seasoning and adding the oil
Keep the skin on and start with skin side
Wrap thin fillets with banana leaves, grape leaves, or baking paper to help prevent sticking.
Flip as soon as the fish is cooked at least half way through.
Grilling time for a filet is about 8 to 9 minutes per 2.5cm of thickness.
Preheat your oven to around 200 to 220 °C
Season the fish with some oil, and place it onto a baking paper
Baking time for 1kg is about 20 to 23 minutes
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