Fried cod skin
Reference Unit
Not specifiedPre-elaborations
Clean the skin, removing any meat or fat
Dry thoroughly with paper
Leave uncovered in the fridge for 12–24 h (if possible)
Cut into strips or small pieces
Ingredients
Cod skin (best if fresh or well-desalted and very dry)
Fine salt
Oil for frying (sunflower or similar)
Optional: paprika, garlic powder, lemon zest
Elaboration
- Clean the skin: remove any remaining meat or fat. The cleaner it is, the better the final texture.
- Key drying step: dry very well with paper and, if possible, leave in the fridge uncovered for 12–24 h.
→ This is what makes it crispy. - Cut into portions: make strips or small pieces (they shrink a lot when fried).
- Fry: heat the oil to about 180 °C and add the skin. It will puff and bubble within seconds.
- Fry until golden and crispy (1–2 min).
- Drain and season: place on absorbent paper and add salt and spices to taste.
