Level up your weeknight fish routine with a crispy, flavor-packed crust.
It’s hard to resist the lure of crispy anything. Here, quick-cooking fillets of fish. My days as a line cook at Perry St restaurant in New York inspired the technique behind this dish. It was my first job out of culinary school, and in the winter we’d make a similar dish using roast cod topped with a thin sheet of truffle butter reinforced with panko. This is an easier, far more accessible version that’s just as ufabet tasty.
I use my preferred technique of cooking fish with the skin on (it holds the flesh together as it cooks) yet with no intention of getting it crispy—I just lift the fish away from the skin when it’s time to serve. I find that chasing crispy fish skin is a heartbreaking pursuit, so I don’t even bother. Besides, you won’t miss it with all the texture from the buttery panko business on.
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Ingredients
1½lb. asparagus
2tsp. avocado or vegetable oilKosher salt
44–6-oz. skin-on arctic char, sea bass, or salmon fillets
5Tbsp. unsalted butter, divided
6Tbsp. white or yellow miso
1Tbsp. plus 1½ tsp. Sriracha
1Tbsp. sugar
9garlic cloves
13″ piece ginger
⅔cup panko