1 Lay fish with dark skin facing down. Using scissors, cut head from the body and discard.
2 Turn fish over and cut fins from one side using scissors. Take care not to cut into body of the fish. Repeat on other side.
3 Score tail with a knife, but don’t cut all the way through. Ease skin away with fingers.
4 Hold tail, and with other hand, peel skin away, from tail towards head.
5 Keep tearing skin away. Be firm, it’s tough to remove. The skin should come off in one piece. Remove white skin on other side in same way.
Use your skills to make these triple-tested recipes:
Baked plaice with lemon and garlic mayo recipe
Kerala fish curry recipe
Or, try making one of our 10 showstopping fish main course recipes.
Pro filleting knife, Zwilling J.A. Henckels. Large FSC certified beech "TV chef's" board, T&G Woodware. Kitchen scissors, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
