Whenever I grill a fish (red snapper), even after grilling for a recommended grill time (about 10 to 15 mins), it comes out no less juicy compared to when it was put to grill. And when put in a plate, its skin is like floating on its flesh due to moisture.
I need a complete dry fish after the grilling is done with crispy skin, How to achieve that?
Note: I dont know how to dry a fish before grilling, I am assuming that all the drying can be done during grill with heating (which currently doesnt happen), any tip that works is welcome.
Best Answer
You could pack it in dry salt for a while to suck some fluid out via osmotic pressure. Should end up with damp salt and a drier fish. I'd guess if you only packed the outside and brushed it off before grilling it might not have too much salt transfer inwards to oversalt the fish, but I have NOT tried it, just speculating on a method that should work.