Mark Hix

Deep-Fried Salmon Skins

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
Hix Oyster & Chop House
Hix Oyster & Chop House

By Mark Hix

Published 2010

  • About

Many years ago at the Dorchester we used to fry up the skins of gravadlax and smoked salmon to serve as bar snacks. Since then I’ve always saved skins from smoked salmon, or even fresh salmon. They really are delicious little snacks, made from something you would usually just throw away.

Ingredients

  • vegetable or corn oil for deep-frying
  • skin from 1-2 sides of smoked or fresh salmon

Method

Heat an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 160-180°C. Cut the salmon skins roughly into rough strips, 2-3 cm long and 1