| How to Cook Fish with Skin Posted: 20 Feb 2021 04:00 PM PST Here's the thing about fish skin—it has to be ultra-crispy; otherwise, it's going to have a limp texture that could turn you off of it for a long time! It's a cooking technique that, understandably, intimidates a lot of people. With a few tips and tricks, you'll feel like a pro in the kitchen and confidently make tasty skin-on fish fillets. In this article, we'll walk you through the most popular way to make this type of fish—pan-frying. We'll also give you an alternative for broiling the fish if you don't want to deal with a hot pan, and we'll address a popular technique for making a whole fish on the grill in the warmer summer months. [Edit]Fillets on the Stovetop - Dry the fish skin-side up in the fridge for 1 hour before cooking it. Put the fish on a clean dish and leave it uncovered in the fridge. This process dries the excess moisture so that the skin gets super crispy.[1]
- This process works for all kinds of fish, but salmon, branzino, sea bass, mackerel, flounder, or snapper will taste the best. Their skin gets ultra-crispy under high heat and has a great flavor.[2]
- Moisture is the enemy of crispy skin. If the fish is too wet when it hits the pan, your fillet will steam and potentially stick and rip when you try to flip it.
- You can also pat the skin dry with paper towels if you forget to prep it in time.[3]
- Let the fish come to room temp for 15-20 minutes. A cold fish makes more steam when it hits the pan, making it harder for the skin to crisp up. After drying the fish in the fridge for an hour, transfer the plate to the counter so it can warm up.[4]
- Go ahead and dab the fish with a paper towel, too, to absorb any moisture that releases while it's resting.
- Heat a stainless steel skillet over high heat for 2 minutes. Don't put anything into the skillet, and don't worry—you're not going to hurt the pan. If possible, use a pan, even if your fillets are a lot smaller. The more surface area you have, the easier the steam releases as you cook, and the crispier the skin gets.[5]
- Some people prefer cast iron for fish. These pans are a little more "non-stick" than stainless steel but still provide a great surface to fry fish on.[6]
- You can try using a non-stick pan if you want to! Just keep in mind that it's harder to get crispy skin with one. Also, using high heat, like you will for the fish, can damage non-stick coating.[7]
- Make a non-stick surface by spreading hot oil and salt around the pan. If you're using a cast-iron pan, you don't need to worry about this. Add of vegetable oil and a large pinch of salt to the already-hot pan. Remove the skillet from the heat once the oil starts to smoke. Wipe the oil and salt around the pan with paper towels. Hold the pan with a hot pad and keep your fingers away from the surface of the pan.[8]
- Lots of people (even professional chefs!) skip this step, so it's totally optional. It can help if you're nervous about your fish sticking to the pan, though, as it gives the skillet a thin layer of a "non-stick" coating.
- Heat a second tablespoon (15 mL) of vegetable oil in the skillet. The goal is to create a thin barrier between the fish and the skillet's hot surface. Double-check that the heat is still turned to high, and rotate the pan to help the oil evenly coat the bottom.[9]
- Vegetable oil has a smoke point of , which means that it can get pretty hot before it starts to release certain chemicals that negatively impact your food's flavor. Other oils with a similar smoke point are sunflower oil, refined olive oil, and soybean oil.[10]
- Season both sides of the fish and put it skin-down in the hot pan. Hit both sides of the fish with salt. Always lay the fish down from the front of the stove to the back of the stove, or away from you, so that splattering oil doesn't hit you. The skillet is hot, and that oil will pop as soon as the fish touches it, so be careful.[11]
- It's important to wait to season the fish until right before you cook it. Salt draws moisture out of the fish, and you don't want moisture leaking out while the fish rests, ruining all the work you did to dry it out.[12]
- Consider cooking 1 fillet at a time, especially if they are large or if your pan is small. Overcrowded fillets will steam rather than fry.[13]
- Press down on the fish with a fish spatula until the edges stop curling. When the fillet hits the pan, the edges immediately start curling away from the heat. Use the spatula to gently but firmly push those edges down so the skin cooks evenly around the fillet. It takes 10-20 seconds for the fish to lay flat.[14]
- A fish spatula is a very thin, long spatula specially made to slide under delicate pieces of fish easily.
- If you don't have a fish spatula, use a metal spatula.[15]
- Fry the fish on high heat for 30-60 seconds, then lower the heat. High heat crisps the skin nicely, but you don't want it to burn. So after those initial 30-60 seconds, reduce the heat to medium-high. Don't attempt to move the fish at this stage.[16]
- If you try to move the fish too soon, the skin will stick to the pan and rip.[17]
- Cook the fish for 7-9 minutes until there is a small, raw section left. Don't try and lift the fish to see how it's coming along—that will just rip the skin. Instead, pay attention to the flesh of the fish. Watch it become more opaque as it cooks through. Let it cook that way until almost the entire fillet is done.[18]
- How long it takes your fish to cook to this point will depend on the fish's size and thickness. For example, the cooking time listed in the step above is perfect for a salmon fillet.
- A piece of branzino takes 6-7 minutes.[19]
- A sea bass fillet takes 8-9 minutes.[20]
- A piece of snapper takes about 5-7 minutes.[21]
- Flip the fish, remove the pan from the heat, and cook for 1 more minute. Slide your fish spatula under the fillet and carefully flip it over. It's okay to remove the pan from the burner—the residual heat is enough to finish cooking the fillet.[22]
- If you can't get your spatula under the fish, wait another 15-20 seconds.[23]
- Chefs call this process "kissing" the pan because it's such a brief flash of heat.
- If you take an internal temperature reading, the middle of a medium-rare fillet should read . For a more well-done piece, aim for .
[Edit]Oven-Baked Fish - Dry the fish in the fridge for 1 hour before cooking it. Getting rid of excess moisture is a super important part of making fish with deliciously-crispy skin. Place the fillets skin-side up on a plate and leave them uncovered in the fridge while they dry.[24]
- If this doesn't fit into your timeline, use paper towels to gently dab away moisture before cooking the fish.
- Crispy fish skin tastes great on salmon, bass, snapper, flounder, and mackerel. Steer clear of tuna and swordfish, though.[25]
- Take the fish out of the fridge and season both sides with salt and pepper. You can use other seasonings, too, if you prefer. Garlic and parsley are great accompaniments to any kind of fish.[26]
- Salted and crispy fish skin is delicious! It's a great way to flavor the entire dish.
- Place an oven rack about from the broiler. To get crispy skin on your fish fillets with the broiler, the fish needs to be close to the heat source, but not so close that it'll burn.[27]
- Broiling fish is an excellent hands-off cooking method. And it's great if you don't want to deal with hot oil in a skillet!
- Turn the broiler to high and let it preheat for several minutes. You'll get a more even cook if the broiler is hot and ready when the fish goes into the oven.[28]
- Broil the fish skin-side up for 7-8 minutes until it's cooked through. Put the fish onto a sturdy sheet pan. Keep a close eye (and nose) on the fish as it broils, just to make sure it doesn't start to burn. When it's done, the flesh should be fully opaque.[29]
- This time estimate is for a piece of salmon that is about thick.
- A piece of snapper or bass takes about 10 minutes.[30]
- A mackerel fillet takes about 6-8 minutes.[31]
- For a medium-rare fillet, cook the fish to . For a well-done fillet, cook it closer to .[32]
[Edit]Whole Fish on the Grill - Rest the fish at room temperature for 20 minutes while you prep the grill. Cold fish produces more steam and a less-crisp exterior, which is not what you want.[33]
- Branzini, red snapper, sea bass, and arctic char are all popular fish to cook whole on the grill.
- Pat the fish dry with paper towels. Keep dabbing at the fish until all the excess moisture is gone. The drier the fish, the crispier the skin gets.[34]
- Brush the fish with extra-virgin olive oil and season it with salt and pepper. You can, of course, alter the seasonings based on your recipe or preferences.[35]
- Some people stuff the inside of a whole fish with fresh herbs, garlic, and lemon wedges! This helps keep the inside of the fish moist as it grills.[36]
- Sweep more extra-virgin olive oil over the grill grates. Between brushing both the fish and the grill grates with oil, the fish hopefully won't stick or rip. Use a pastry brush or something similar to apply the oil.[37]
- You could also put the oil on a paper towel and rub it over the grill with a pair of tongs.
- Grill the fish over medium-high heat for 10 minutes, uncovered. Since there isn't much to do now but wait, use this time to work on a side dish. Resist the temptation to move the fish or pick it up to see how it's doing. Moving it too soon will rip the skin.[38]
- These instructions for cooking times are based on grilling a fish, like branzino. If your fish is larger or smaller, adjust the cooking times as needed.
- For example, a fish would only need 5-7 minutes on each side.[39]
- Flip the fish and grill it for 10 more minutes until the flesh cooks through. Use a large spatula or a pair of tongs to flip the fish carefully. If you need to, ask someone to help! When the flesh of the fish is completely opaque, it is cooked through.[40]
- If the fish sticks when you try to lift it, leave it for a few more seconds before trying again. Once the skin is completely seared, it will release from the grill without ripping.[41]
- The flesh of the fish should flake easily when it's fully cooked. If you take an internal temperature reading, it should reach at least . It'll continue to cook while it rests during the next step.[42]
- Remove the fish from the heat and let it rest for 10 minutes.[43] Letting the fish rest allows the internal temperature to continue rising for a little while, which is perfect if you took it off the grill a bit before the temp hit .[44]
- Some people like to drizzle the fish with oil at the end, but that's up to you. High-quality olive oil can accentuate the flavor of the fish nicely.
- Put leftovers into an airtight container and store them in the fridge for 3-4 days.[45]
- Plan on making one fillet for each person you'll be serving.[46]
- When serving fish with the skin still on, place sauces on the plate first. Put the fish skin-side up on top of it. If you put sauce on top of the fish, it'll just soften the skin and ruin that texture you worked so hard for.[47]
- Not all fish skin tastes great! Tuna, swordfish, and mahi-mahi tend to have tougher skins with a leathery consistency that's not so pleasant to eat.[48]
- Store leftover fish in the fridge for 3-4 days. Put it into an airtight container, and mark the date so that you remember how long you have before you need to throw it out.[49]
[Edit]Things You'll Need [Edit]Fillets on the Stovetop - Plate
- Paper towels
- Skillet
- Fish spatula
[Edit]Oven-Baked Fish - Plate
- Paper towels
- Sheet pan
[Edit]Whole Fish on the Grill - Paper towels
- Pastry brush
- Spatula
[Edit]References |
| How to Develop Positive Work Relationships Posted: 20 Feb 2021 08:00 AM PST The people you work with can make or break your job satisfaction levels. Building positive workplace relationships can help you work together, be more productive, and enjoy your job even more. While it might take some time to truly get to know your colleagues, there are a few things you can do today to start strengthening your workplace relationships. [Edit]Get to know your co-workers. - Try to learn about them on a personal level, not just a professional one. The next time you are early to a meeting, take a minute to chat with those around you. Small talk might not seem like much, but it can actually help you discover things that you have in common with your officemates.[1]
- If you're feeling stuck or you don't know what to talk about, ask questions. People like to talk about themselves, so start with what they did over the weekend or how their kids are doing.
- You could say something like, "Hey Harry, how was your long weekend?" or, "Suzie, how were your holidays?"
[Edit]Find common connections. - You probably have something in common with all your co-workers. Try to work out what that is to build a stronger relationship with everyone in your workplace. People like to talk about themselves, so if you get stuck, just ask![2]
- Do you both like sports? Do you both go hiking? Are you both into board games? Are your kids around the same ages? Do you both drink tea instead of coffee?
[Edit]Listen actively and attentively. - This is an important part of open communication. When talking to your co-workers, ask follow-up questions and paraphrase their statements so they know you're listening. You should also try to maintain eye contact and face the person you're talking to so you look open and attentive.[3]
- For example, if your colleague says, "I'm having trouble with my report." Ask a follow-up question like, "Is there anything I can do to help?"
[Edit]Be respectful of everyone you work with. - You can respect your coworkers even if you aren't their biggest fan. Think about the positive qualities that your co-workers bring to the table to remember that you're all here for the same reason.[4]
- If you respect your co-workers, it's much more likely that they'll respect you, too.
- One way to demonstrate respect is to offer positive affirmations. For example, you could say, "Sally, I really admire the way you handled yourself with that difficult client. Not everyone can remain so calm under pressure."
[Edit]Communicate clearly and effectively. - The foundation of every good relationship is solid communication. Try to be open and honest with your colleagues, and don't assume anyone knows what you want without explicitly asking for it. This goes for emails, text messages, phone calls, and face-to-face interactions.[5]
- Choose your words carefully. Make sure that you clearly articulate your points and state exactly what you mean. This will help avoid confusion about goals or expectations.
[Edit]Try to maintain a positive attitude. - Positivity in the workplace is contagious. You don't have to show up with a smile on your face every day, but try to look on the bright side of situations instead of bringing people down. Chances are, your co-workers will look forward to seeing you if you have a good attitude.[6]
- A negative attitude might make people hesitant to interact with you throughout the workday.
- For example, if your team missed a deadline, you could focus on the positive by saying, "well, at least we'll know how to manage our time better for the next project."
[Edit]Forgive people for their mistakes. - Everyone messes up every now and again. If your co-worker or colleague makes a mistake, try to move past it as quickly as you can.[7]
- For example, if your co-worker forgot to send an email to a client, just ask them to set better reminders for themselves next time.
- Think about how you'd like to be treated if you made a mistake, then treat your co-worker the same way.
- You should also try not to hold grudges once you've moved past the mistake.
[Edit]Take constructive criticism. - It might feel uncomfortable, but it will help your workplace relationships flourish. Allow your co-workers or colleagues to tell you how you could be doing better (respectfully, of course).[8]
- Constructive criticism can help you improve both as a worker and as a colleague, so it benefits everyone.
[Edit]Offer to help when you can. - If you notice someone struggling, work together to find a solution. Don't take on more work than you can handle, but offer to assist your colleague so they don't feel so stressed.[9]
- For example, if your co-worker needs help compiling reports, you could offer to organize their files for them.
- Sometimes helping a co-worker or colleague isn't possible, in which case you can just give moral support or words of advice instead.
[Edit]Avoid gossiping about others. - Talking about people behind their backs can only lead to negativity. If your co-workers try to engage you in gossip, politely steer the conversation the other way.[10]
- If you're the boss, you could institute a "no gossip" rule. While you can't make your employees follow this, it's still nice to set the expectation.
- For example, if someone tries to talk about another co-worker with you, you could say something like, "Oh, I haven't heard about that. But I've been meaning to ask you—how are you liking your new house?"
[Edit]Stay away from assumptions. - It can be easy to interpret your colleague's tone as negativity. However, assuming something without proof can lead to resentment. Try not to assume anything about your co-workers to avoid unnecessary negativity.[11]
- This is especially true for online communication, like emails. Since you can't hear their tone of voice, you might assign it a negative one instead of a neutral or even positive one.
- Let your workplace relationships happen naturally, and try not to force them to flourish.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Dye Bleached Hair Brown Posted: 20 Feb 2021 12:00 AM PST Maybe you've bleached your hair to dye it a lighter brown, or maybe you're just feeling done with the bleached look—whatever the reason, you're ready for a change! Dyeing bleached hair back to brown isn't hard, but it does involve more steps than your average dye job since you'll need to add warm tones back into your hair. Don't worry though—below we'll walk you through everything you need to do to transform your hair step-by-step. [Edit]Adding Back Warm Undertones - Choose a red protein filler to tint and strengthen the bleached hair.[1] Look for a filler with a strong red tint to add warm undertones back into bleached hair. This will help keep your hair from turning green or ashy when you dye it brown.[2] It also helps the dye adhere to your hair for smooth, even coverage.
- Color layering can be quite tricky, so if this is your first time using a tinted protein filler, you may want to consult with a professional colorist before you start.
- Wear old clothes and spread a towel over your shoulders. Although most color protein fillers are washable, you should shield your clothes as much as possible. Put on some old clothes that you don't care about getting dirty or a hairdresser's cape. Then wrap an old towel around your shoulders to block them from the spray.
- You should also put on a pair of latex gloves before you begin to avoid tinting your skin.
- Dampen your hair before your start using the filler. Fill a spray bottle with water and spray it throughout your hair until it's lightly damp. Don't soak it all the way through—just spray until your hair feels like you've just towel-dried it after a shower.[3]
- Pour the filler into a clean spray bottle and screw the top on. Since your hair is already damp, there's no need to dilute the filler solution. Simply pour the solution straight into the spray bottle and cap it tightly.
- To avoid any contamination, make sure to use a clean spray bottle for the color protein filler.
- Spray the color protein filler all throughout your damp hair. With your latex gloves on, start spraying directly where the bleach begins on your hair. Work in sections, lifting and spraying pieces of hair until all of your bleached hair is thoroughly covered.[4]
- You only need to apply the filler to any bleached or dyed hair! Don't worry about your natural roots, since they aren't brittle or porous from being processed.[5]
- Comb through your hair with a wide-toothed comb. This will help evenly distribute the filler by pulling it through the strands. Start at your roots, or wherever the bleach begins, and gently drag the comb down to the ends of your hair. Once you've combed through all of your hair, rinse off the comb and let it dry.
- Make sure to use a plastic wide-toothed comb that you don't mind getting filler on.
- Let the tinted filler sit for 20 minutes before you start dyeing. Set a timer and let the filler process for a full 20 minutes. Once the time is up, don't rinse the filler out! It should stay in your hair until you finish dyeing and processing the brown dye.[6]
[Edit]Dyeing Your Hair - Choose a color that's 2-3 shades lighter than your final goal color. Since bleached hair is more porous, even with the protein filler, it absorbs more color than healthy hair does and ended up looking much darker than the intended color.[7] You'll want to choose a slightly lighter color to balance out this darkening effect.[8]
- If you're buying based on the image on the front of the box, look for one that's slightly lighter than what you want.[9]
- Protect your skin and clothes with gloves and an old towel. Before you even start mixing dye, put on a pair of latex gloves and lay an old towel around your shoulders to protect your clothes. The color will dye anything it touches, so make sure to wear old clothes that you aren't worried about getting dirty.[10]
- Use a dark towel to hide any stains from the dye.
- Mix and apply the brunette dye according to the box instructions. With an applicator brush and a plastic bowl, measure and mix the dye and developer included in the color kit. Generally, dye and developer should be mixed in a 1:1 ratio, but this can vary between manufacturers. Make sure to follow the instructions on the box and combine the products until they have a creamy consistency.[11]
- Some kits will also include a conditioning or moisturizing treatment.
- Divide your hair into 4 sections and clip them up. Using the pointed end of your applicator brush, part your hair down the middle, then from ear to ear. Clip each section up with a plastic clip to keep them out of the way while you work. Unclip and apply dye to only 1 section at a time.
- Apply the dye to your hair, working section by section. Unclip your first section, then load up your applicator brush with dye and paint it onto a thin layer of hair about thick. Start at the roots and paint the dye onto both sides to thoroughly coat the strands. Work your way through each section until all of your hair is coated.[12]
- Get as close as you can to the base of the roots without touching the scalp.
- If the color matches your natural roots, try to blend it into the roots so you don't have to worry as much about grow-out. Color-matching can be very difficult, though, so unless you have a lot of experience with coloring your hair, you may want to just dye your whole head.[13]
- Let the dye process for the amount of time listed on the box. Most brunette dyes require 30 minutes to process, but always refer to the instructions. Check your hair's progress every 5-10 minutes until the 30 minutes is up.
- Rinse out the dye with lukewarm water until the water runs clean. In a sink or shower, run water through your hair work your fingers through, rinsing out all of the excess dye. Check the water draining down to see if it still has a tint from the dye--when it has no tint, you're done rinsing!
- After rinsing, apply a conditioner for color-treated hair, following the manufacturer's directions. This will help seal in your color.
- Let your hair air-dry instead of blow-drying. Avoid using a blow dryer, since the heat can be too harsh on your freshly processed hair. Instead, pat your hair with a dark towel to remove excess water, then let it air-dry naturally
[Edit]Caring for Processed Hair - Avoid washing your hair for the first 48 hours after dyeing your hair. During this time, the dye will still be oxidizing and settling into your hair. Washing too soon can sometimes lift the color right off the hair, which you definitely want to avoid![14]
- This may mean skipping a workout or two in order to avoid the need to wash your hair.
- You can also wear a shower cap to keep your hair dry in the shower.
- Wash your hair every other day or less. Since washing can cause color fading, only wash every other day at most. You may even want to give your hair 3-4 days between washes, since it will likely be more dry after dyeing.[15]
- If your strands get greasy between washes, try using a dry shampoo.
- Use color-protecting shampoo and conditioner to wash your hair. These gentle, specially formulated products will help your color last longer and keep your hair healthy.[16] Look for ingredients that will moisturize and help remove product buildup without stripping color, such as keratin, natural plant oils, and minerals.[17]
- Avoid using hot styling tools while your hair is still fragile. Since your hair will be more vulnerable to damage after the chemical treatment, you'll want to use as little heat on it as possible. This includes styling tools such as curling irons, straightening irons, and blow dryers.[18]
- If you have to use hot tools, make sure to spray on a heat protectant product first and use either the lowest heat or cool blast setting.
- You should especially avoid using hot styling tools in conjunction with heavy styling products, such as gels, volumizers, hairsprays, and mousses.
- Deep-condition your hair once a week to keep it moisturized. If your locks are still feeling brittle or dry, use a deep conditioning treatment or mask once a week. Work the product through your hair, concentrating on the tips, then run a wide-tooth comb through the strands to make sure it's evenly distributed. Leave the mask on for 20 minutes (or as long as the product directs), then rinse well.[19]
- Look for a moisturizing mask that's specifically formulated for colored hair.
- This is especially important if your hairstyling requires heat tools.
[Edit]Things You'll Need - Red tinted protein filler
- Plastic wide-tooth comb
- 2 spray bottles
- Brown dye
- Applicator brush
- Mixing bowl
- Plastic clips
- Dark towels
- Latex gloves
- Color-protecting shampoo and conditioner
- Deep-conditioning treatments
- Apply a layer of petroleum jelly along your hairline and ears to avoid staining when you apply the brown dye.[20]
- Try a strand test before dyeing your whole head to make sure you're happy with the color. Choose a strand of hair that you can easily hide, and apply the dye according to the box instructions.[21]
[Edit]Warnings - Since dyes and fillers contain chemicals, make sure to dye your hair in a room with proper ventilation, such as open windows and air circulation.
[Edit]References [Edit]Quick Summary |
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