Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've just cooked some sea bass fillets (according to the instructions), and was instructed (by the instructions) to turn them from the skin side to the flesh side mid-way through cooking.

This led to the flesh side being slightly yellowed and crisp, which seems strange. Have I been led unwittingly into some form of cooking faux-pas, or is all as it should be?

share|improve this question
up vote 1 down vote accepted

Nothing wrong with slightly crispy flesh, however I wouldnt do it 50% on each side.

Depending on the fish (I would enjoy monkfish and tuna less crispy than seabass or salmon), I would do it a maximum of 30% cooking time skin side up and a minimum of 10-15% - as you want some colour on there after all.

share|improve this answer

If you want to avoid getting the flesh side crispy start pre-heating the oven and a frying pan, then fry it skin side down for a few minutes, turn it and fry it just briefly on the flesh side, then transfer to a baking dish and finish it for a few minutes in the oven. Keep the skin side up and place it high in the oven to ensure the skin stays crispy.

share|improve this answer
I certainly like it coloured, but cooking time shouldnt be 50/50 time/side more like 70/30, skin down/skin up – NBenatar Oct 31 '10 at 18:35
@NBenatar: Oh Gosh. If Only Someone Would Write Similar Time/Crispiness Variations In An Answer It Might Do Quite Well. waggles eyebrows meaningfully – Stuart Pegg Nov 1 '10 at 18:37

I think this is largely going to be a matter of taste. However, I think that's perfectly appropriate. If I'm frying fish, then I want some of the crispyness. You could probably avoid it by using a lower temperature and longer cooking if you wanted, but I think it's one of the nice things about sauteeing fish.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.