well-seasoned, crispy-skinned fish
So I am wanting to better educate myself in fish cookery, and to that end I have purchased some lovely skin-on grouper fillets. Here's my quandary: I want well-seasoned, crispy-skinned fish. I know to season the fish an hour before cooking, but I have tried this once before with grouper and still found the interior of my fish to be fairly bland (I think the skin was too thick of a barrier for the seasoning to penetrate much). I also know that scoring the fish can help the seasoning get into the flesh, but it also makes the fish cook faster and I am wondering if that might make it cook too fast for the skin to have time to get really crispy. I also know about "squeegee-ing" the skin with the blunt side of the knife to get the moisture off the skin before cooking, but if anyone has any other tips for perfectly seasoned, crispy-on-the-outside, moist-on-the-inside fish, I'd love to hear them.
Buy if you already purchased them--you probably aren't going to dash out to purchase wondra flour. A flour/cornmeal mix (seasoned with salt and pepper) will give you nice crisp. Not a batter--just a dust or dredge. And those should be common pantry items. (Semolina instead of corn meal could be if you keep that on hand). Christening the fish in the pan with a squeeze of lemon or line juice helps seasoning.