From the Test Kitchen

Carla Makes a Perfectly Crispy-Skinned Fish Fillet (1x10)

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When it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks. The skin rips. The flesh overcooks. But when you master this simple and reliable technique you’ll never go out for fish again.