When frying filets with skin on, the piece of fish curls and doesn't cook evenly.

I've been told to score the skin with a paring knife. Will this work to stop the curling?

1 Answer 1


The tried and tested method for solving this is simple. As you add each fillet to a hot pan press down for 60 seconds then repeat as you add more fillets. If you are good you could do a fillet with each hand so as to make the process quicker.

Another really good method, and my favourite. Use a cold pan. Simply oil a decent non stick pan, put your fish in then put the pan on the heat as high as it'll go. You still get nice crisp skin but no curling.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

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