Perfect Crispy Skin Fish


Have you ever wondered, when you go to a restaurant, how they get the fish skin so perfectly seared and crispy without burning the fish? Well it turns out there is a special trick, that chefs like Julia Child and Eric Ripert have used for ages… (drum roll please…) Wondra flour! It is that easy!

There was a palm to face moment there, when I realized how simple it was, I mean honestly, its almost embarrassing.  Wondra flour is kind of a vintage ingredient, but there is good reason it is still around.

Anyway, this fish is light and tasty and so easy to make! I have done it with an orzo salad, but you could do it with rice, a salad, quinoa, anything!


What you need for perfectly seared fish:

  • skin on fish filets like salmon, halibut, etc… I used halibut
  • 2-3 tbsp of Wondra flour for dusting
  • salt and pepper to taste
  • 1 tbsp canola oil

Pre-heat your oven to 400F and heat your oil in an oven safe pan over medium high heat until very hot, but not smoking.

Pat your fish dry and season with salt and pepper, and dust with Wondra flour on both sides, shaking off any excess.

Put the fish, skin side down, in the pan of hot oil and press down with a spatula.  This will prevent the skin from buckling or curling. Sear for about 3 minutes until the skin is crispy and brown.


Turn the fish over and put the pan in the oven for about 2-3minutes.

Serve immediately. This is so delicious, and will really impress your family or guests.

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