Crispy fish skin is like bacon of the sea…crispy, salty, oily, and delicious. When you eat a filet of fish, do you prefer the skin on or off? For me, if the skin is crispy and salty, I always prefer it on. With steamed fish or when the skin is soft and slimy, I’ll still eat some of it, but it doesn’t taste nearly as good.
With rainbow trout, you don’t have to do much to it to make it impressive. As long as you have a fresh filet and some salt and pepper, you’ll be amazed at how flavorful it tastes. That’s all I did here with my rainbow trout- season both sides with salt and pepper, place skin side down on a hot pan for 2-3 minutes, then flip over for another 1-2 minutes. Done!
When I decided to make crispy skin trout, I immediately thought of my metallic silver bandage skirt (similar here, here, and here). The sparkle of the metallic silver channels that of the glistening silver scales of the crispy trout skin.
I paired it with a lace long sleeve top from Free People (similar here and here). The lacey fabric mimics the flakey texture and ivory color of the white fish. Combining a lace piece with a bold piece balances out an outfit so that it looks brighter and more delicate.
These Calvin Klein strap platform heels are one of my favorites. They’re versatile for a casual sandal look, but can be dressed up for work or a night out. Not to mention, they are extremely comfortable. You'll soon come to know that lately I've become a big fan of comfort (or maybe I'm just getting old).
As always, thank you for reading and please feel free to comment below or contact me with any fish inspired garments or different ways to cook skin-on filets of fish.