
This week I wanted to cook crisp skinned barramundi for some foodie friends who were coming for dinner. It’s not difficult if you follow a few tips, so I thought I would share them.
First up, it is crisp skinned fish, not crispy. (Sorry but I was once an English teacher and it’s either crisp or it’s not.)
1. Dry the skin
Wow! very very informative article. learned so many things. keep the things up.