Le Bernadin's crispy-skinned fish follows a simple formula: classically trained French cooks + a decidedly American convenience product + one surprisingly simple technique. The result? Skin that ends up golden and taut, the fish tender and just cooked through. SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmq Serves 4Ingredients:1 tablespoon canola oilFour 6-ounce skin-on fish fillets (like striped bass or salmon)Fine sea saltFreshly ground white pepperWondra flour for dustingFULL RECIPE HERE ►► https://f52.co/2IJVTmOCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
