How to Make the Crispiest Pan-Seared Fish Skin
If I had to name three kitchen skills I wish more home cooks endeavored to master, they'd be: learning to work more cleanly, cutting more efficiently (and safely), and knowing how to crisp the skin of a piece of fish. That last one is a lot more specific than the other two, but I rank it just as …
joseph m korah, md flipped this story into recipes•3114d