Advertisement
Wylie Dufresne
Easy
By French Culinary Institute
Published 2021
Prepare your mise en place.
Place the fish skin on a wire rack in a cool, dry spot and let stand at least 12 hours or until quite dry.
Preheat the oven to 135°C (275°F).
Place the dried skin between two sheets of Silpat or aluminum foil on a baking sheet.