SERVES 4
This searing technique is the same one used by fancy New York chefs when cooking fish. The secret is now yours. Fish is best cooked in a small skillet that holds just one fillet at a time. You can cook these quickly and hold them in a warm oven, but try to get two pans working at once. Remember, a cook is only as good as his or her ingredients. Fresh fish should have virtually no smell. Shop wisely and sniff everything you see.
4 firm white fish fillets, with skin
¼ cup canola oil, divided
Freshly ground pepper
1. Heat about ½ inch of oil in 2 skillets over medium-high heat until the oil is fiercely hot—at least 1 to 2 minutes.
2. Put the first fish fillet, skin side down, into the pan. Be careful: it will splatter. Cook until the skin is crispy and the flesh around the edges is translucent and cooked through. Flip the fish over carefully—a fish spatula is best for this, but a regular one will work if used with care. Cook the skinless side until the flesh is just translucent, 2–3 minutes. Season with pepper and serve immediately or keep warm until ready to serve.