Le Bernardin's Crispy-Skinned Fish

Food52_07-12-11-172
Course Main Dishes

Ingredients in this Recipe

  • About 1 tablespoon canola oil (enough to coat the bottom of the pan)
  • Fine sea salt
  • Four 6 ounce skin on fish fillets (like striped bass or salmon)
  • Freshly ground white pepper (black is fine too, if you don't mind the speckles)
  • Wondra flour for dusting

Recipe Preparation

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