We can all probably agree that fish tastes best with crispy skin, but with the high heat and time it takes to sear the skin, the fish itself frequently gets overcooked. Especially when using thinner or less fatty pieces of fish, getting the best of both worlds seems impossible. Not quite.
<p><a href=’http://www.thekitchn.com/the-key-to-getting-crispy-skin-on-fish-without-overcooking-it-236427′><strong>READ MORE »</strong></a></p>
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