Help with cooking a fish fillet that has crispy skin
I had a fine dining experience, where I order a sea bass fillet with some saffron butter sauce and asparagus. The skin on the fillet was crispy and the whole thing was a delight.
I managed to get my hand on some brim fillets with the skin on. I put them in a pan skin side down, and they just curled immediately. Then I tried putting them in a pan fillet side down, wait for it to get done and then turn the fillet on the skin side. It still curled.
Do you know how to do it so the skin doesn't cause it to curl? Instead resulting in a crispy skin fish fillet? Can you recommend any recipes?