![Neil Perry's pan-fried snapper with warm Sicilian salsa.](/web/20161122153302im_/http://www.goodfood.com.au/content/dam/images/g/s/g/w/j/q/image.related.wideLandscape.460x259.gsjeog.gp90tx.png/1478480148200.jpg)
Sweet and sour crispy-skinned snapper
The best way to get fish skin nice and crispy is to scrape the skin with a sharp knife and pat dry with paper towel to help remove moisture. Placing a weight on it while frying helps to keep the skin in contact with the pan.