Crispy Skin

Couldn't be simpler. Just fry it skin side down. I do 90/10, so only flip it to cook the flesh side at the very end.

We generally do it with potatoes and a tartare sauce that's famous in Sweden - Skolans Sås (school sauce). Every Swedish person knows of it as we ate it regularly throughout school. It's simply mayo, yoghurt, fresh dill (or dried if you let it sit for 1+ hours), and shredded pickles. You can do it with creme fraiche and sour cream too. I try to use more yoghurt than mayo as I want it to taste fresh and not oily, but it's a personal preference as to the ratio.

Crispy fish skin served with potatoes and Skolans Sås