Crispy Skin Fish


Steven Hodges at Fish Face restaurant taught me how to make crispy skin fish. This is a simple recipe that’s incredibly tasty and takes less than 15 minutes to make. It works with a variety of different fish fillets so choose your favourite and serve with salad or vegies for a light evening meal. Add some boiled new potatoes, brown rice or quinoa if you need something more substantial.


  • 2 tablespoons ghee
  • 2 x fillets of your preferred fish, skin on – I use snapper, bass grouper, salmon or ocean trout
  • Maldon sea salt
  • Quarter of a lemon


Note: these instructions are for fillets that are around 2.5cm in thickness, cooking time will require longer if you use thicker fillets.

Heat your oven to 200 degrees Celsius or 180 degrees for a strong fan forced oven – it’s generally recommended to allow 10 minutes for the oven to reach a full, even heat.

A few minutes after you’ve turned your oven on, heat a stainless steel pan on high for 3-5 minutes – until hot.

Add ghee to the pan and allow to heat for around 30 seconds or until sizzling hot. Add your fish, skin side down and cook for 2 minutes. Your fish will cook evenly if you can put a weight on the fillets or if it’s safe use your fingers to push down on the fillets.

Remove from heat and place the pan in the oven for 5 minutes if you like your fish just cooked or 7-8 minutes if you like your fish well done. If you’re not confident putting your pan in the oven, quickly transfer the fillets from the pan to an oven-proof dish and cook skin side down for 6 minute or 8 minutes if you like your fish well done.

Sprinkle the Maldon sea salt over the skin of the fish and serve with a slice of lemon and a salad or vegies on the side, plus something more substantial if you need it.

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