The key to getting your fish sin crispy is ensuring that the skin is dry! Start by patting the fish fillet dry with paper towel, followed by placing it in the fridge for 40 minutes. Place a non-stick pan on the stove and add a little vegetable oil. Wait until the oil starts to smoke. You want the pan to be hot! Season with sea salt and place the fish fillet in the pan away from your body to ensure you don’t splash yourself with hot oil. Press down on the fish fillet so that the entire skin of the fish is in contact with the pan. After the fish has cooked three quarters of the way through (you can see this as the flesh of the fish starts to turn opaque) flip the over and remove the pan from the heat. The residual heat in the pan will continue to cook the fish to perfection, just cooked through and the crispiest skin!