Fish

If you’d asked me three years ago how to cook fish, I would have suggested a hard pan-fry, in pursuit of perfectly crisp skin. But after a few years in fine dining and experimenting at MSF, I’ve decided that there are bigger fish to fry, metaphorically speaking. You just can’t achieve crisp skin without sacrificing the delicate texture of the flesh, and the flesh is a higher priority. (If, like me, you have an untreatable skin condition, you can simply remove the fish skin beforehand and crisp it separately. To achieve a shatteringly crispy skin chip, salt, bake at a low temperature until the skin is dry, then fry. You can also import crispiness from a variety of accompaniments like potato chips, artichoke chips, prosciutto chips, or “chips,” as they say across the pond, to name a few.)