The Key to Cooking Crispy Fish Is to Dry It First
If you like perch, trout, branzino or other fish with very crispy skins, you will need to dry them a little before cooking.
According to Chef Donald Link of Bon Appétit, fish with wet skin will steam and stick to your pan. If it doesn’t rip while you cook it, the skin will still be pretty damp. To avoid this, Link suggests taking out the fish fillet an hour before cooking, sticking it skin side up on a plate (no seasoning yet) and leaving it open in the refrigerator. This will allow excess moisture to evaporate from the skins and create a crispy crust when cooked. You may also want to stay away from non-stick pans .
As always, cook fish with crispy skins “wiki good Bon appetit