Puffed Cod Skin Crackling

By corlear

Ingredients

• For the dry cod skins:
• 20 cod tail tips, 21/4" long
• To finish:
• 11/4 cup olive oil
• salt

Preparation

Step 1

For the dry cod skins:
1. Scrape the scales off the tails and separate the skin from the flesh
2. Blanch in boiling water without piling them up.
3. Drain and spread over a baking tray lined with greaseproof paper.
4. Heat the oven to 175ºF. Place the cod tails in the oven and leave them to dry in the oven turned off overnight (12 h).

Final Steps & Preparation:
1. Fry the skins one by one in piping hot oil (approx. 345ºF), until they puff up.
2. Drain and spread over kitchen paper.
3. Season with salt.