Crispy Skin on Fish

Pat the fillet completely dry, then dry it again. Score the skin lightly if the fillet curls. Salt the skin just before cooking. Heat a stainless or cast iron pan with a thin layer of oil until it shimmers, and lay the fish in skin-side down, away from you. Press it flat with a spatula for the first 30 seconds. Then leave it alone. Cook it 80 to 90 percent of the way on the skin side, until the flesh turns opaque most of the way up. Flip for the last minute.