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Easy
By Graham Kerr
Published 1966
Apart from certain flat fish such as sole and flounder, there is an infallible rule to apply to broiled fish. The skin must not be removed before cookery. The reason for this is simple. The skin has a layer of natural fat between it and the flesh. This fat bastes the fish and imparts a wonderful taste and aroma. Removing the skin is like taking all the fat off a leg