Crispy fish skin crackling

Crispy fish skin crackling
We love crispy fish skin crackling

If you love pork crackling, crispy chicken skin or even seaweed thins, you’ll love our fishy crisps. These salty crackers are great as a snack or you can crumble them up as a seasoning or garnish.

Crispy fish skin crackling
We love crispy fish skin crackling

Use up every last bit of fish in these delicious fish scrap croquettes.

  • Time icon Hands-on time 15 min. Oven time 20-30 min

If you love pork crackling, crispy chicken skin or even seaweed thins, you’ll love our fishy crisps. These salty crackers are great as a snack or you can crumble them up as a seasoning or garnish.

Use up every last bit of fish in these delicious fish scrap croquettes.

Nutrition: Per average piece

Calories
65kcals
Fat
4.5g (1g saturated)
Protein
4g
Carbohydrates
2g (0.8 sugars)
Fibre
Trace
Salt
0.2g

Before you start

If you’re turning the oven on to dry the fish skins, you could use the time to toast some nuts or dry other ingredients. Or dry the skins while the oven is cooling down after cooking something else.

Before you start

If you’re turning the oven on to dry the fish skins, you could use the time to toast some nuts or dry other ingredients. Or dry the skins while the oven is cooling down after cooking something else.

Ingredients

  • Fish skins (from sustainable fish)
  • Sunflower oil for frying
  • Sea salt flakes
  • Paprika
  • Black pepper
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Method

  1. Make sure the skins are properly de-scaled – scrape off any last scales with a palette knife or a butter knife. Then put the skins on a board and use a small sharp knife to gently scrape off any fish flesh or sinew from the undersides. Cut the skins into large pieces of roughly the same size (about 8-12cm).
  2. Put the skins on an oiled rack over a baking tray and dry in a low oven (80 100°C fan/gas ¼-½). They should be ready in 20-30 minutes, when they’re dry enough to snap rather than bend. (You can also do this in a dehydrator or multi-cooker pot with a dehydration setting – or an air fryer even.)
  3. Fill a small but deep saucepan with 3cm oil. Heat until it reaches 180°C on a thermometer (or until a crumb dropped in sizzles and browns within 5 seconds). Add the skins, a few pieces at a time, and cook for about 30 seconds. They will bubble and puff up. Once they stop bubbling, remove with a slotted spoon and transfer to a wire rack set over a tray to drain. Season straightaway with salt, paprika and black pepper, so the seasoning sticks to the skin. Repeat until everything is fried.
  4. Serve as a snack, or crumble up to use as a garnish for a fish dinner, pasta or soup – anything that could use some salty crunch. The fish skin crackling will keep in an airtight container for a few weeks.

Nutrition

Nutrition: per serving
Calories
65kcals
Fat
4.5g (1g saturated)
Protein
4g
Carbohydrates
2g (0.8 sugars)
Fibre
Trace
Salt
0.2g

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