When aiming for crispy fish skin, the key is to leave the fillet alone while it cooks; overhandling can cause damage and dryness.
For best results, use a high smoke point oil, heat it in the pan, place your fish skin-side down, then avoid touching it for several minutes.
A dry fish is crucial; pat it dry before placing it in the skillet to prevent steaming and ensure a crisp and flavorful skin.
For added browning, consider applying a light coat of flour before cooking, enhancing the crispiness and flavor of the finished dish.
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