So I have been using sugar or honey to get that crispy texture on the fish skin, but some places get burnt and bitter. It is because the sugar and honey would melt in high heat. This time I try a different method and it seems to work better. Great I might add. Credit IG nuocmamafoods, FB Vietnamese Soul Food
1. Clean, rinse and pat dry. Split the fish in half but still attrach. Some market will do all that for you if you ask.
2. Brush the whole fish with melted butter. Season the fish (remember: no sugar). I sprinkle with garlic, salt, paprika, ground pepper and dry parsley.
3. Spray the rack with oil. Lay fish skin side up on a rack inside a dripping pan. Brush more butter if needed.
4. Bake at 450 F no fan on the middle rack for 45 to 50 minutes. Depending on how thick the fish is. Then 3 to 5 minutes on broiled. You can hear how crispy the skin is without having to deep fried it.
5. Enjoy :-)