Friday tastes like Rib 'n Saucy Nik Naks

Lucille said:
Girls why can I never get fish skin CRISPY?!
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Ooh I read a thing about this a couple of years ago and it was life-changing.The general gist is
1) make sure the skin is DRY (dab it with kitchen roll)
2) HOT pan, not too much oil
3) Press it down firmly with a spatula so that all the skin is in contact with the pan
4) WAIT. Don't try and force it up. It will start curling up at the ends when it's ready.
 
I wouldn't be able to get decent internet though would I. No good for working from home. No.
 
Kate said:
Ooh I read a thing about this a couple of years ago and it was life-changing.The general gist is
1) make sure the skin is DRY (dab it with kitchen roll)
2) HOT pan, not too much oil
3) Press it down firmly with a spatula so that all the skin is in contact with the pan
4) WAIT. Don't try and force it up. It will start curling up at the ends when it's ready.
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MMMMMM!!!
 
They’re fucking DEPRESSING in winter.

Someone just spent nearly 40 minutes viewing my flat. It’s not that BIG!

He was a well brought up softly spoken straight in a cardigan, which would be a safe, but un-exciting choice of flat mate.
 
I assume there's nothing happening until 9pm so I suppose I have no excuse not to go for a run. UGH again
 
If you go for a run, it will put you well in credit ahead of all the drinking with ButterTart's extra dance anthems playlist tonight.
 
Exactly what Kate said. Dry fish, hot pan, pressure down on it with a spatula or something after you've put it in the pan. I usually then turn the heat off when the skin is done and flip it. The residual heat will cook the other side, as it's a thin fish when filleted. And the residual heat will be enough to melt the little pat of Aldi lemon and pepper butter.
 
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