Le Bernardins Crispy Skinned Fish
Ingredients
- About 1 tablespoon canola oil (enough to coat the bottom of the pan)
- Four 6-ounce skin-on fish fillets (like striped bass or salmon)
- Fine sea salt
- Freshly ground white pepper (black is fine too, if you don't mind the speckles)
- Wondra flour for dusting
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