Crispy Skinned Cod with Citrus Foam
We couldn’t be more honored and excited to be a part of OnceWeds’ voyage into the print world. The story's theme, Poseidon’s Daughter, inspired us to create a seafood dish worthy of the Gods.
Not unlike OnceWed’s leap into a new medium, we also wanted to explore new culinary terroir--molecular gastronomy. Our quest lead us to the doorstep of New York’s WD-50 Restaurant. Unable to get our hands on Soy Lecithin, these generous gents lent us a small portion for our citrus foam. Thank you, WD-50, for your kindness and your magic powder.
With our first hurdle jumped, we moved on to our second—ultra crispy fish skin. To achieve the crispiest skin, we first made sure the fish was completely dry. Then we drizzled a bit of olive oil over the fish and placed it skin side down in a pan heated to medium-high heat (careful not to over-heat the pan). After the fish was cooked ¾ of the way through, we flipped it over for a second longer before transferring it to a serving dish.
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Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
