Ole Mouritsen, Klavs Styrbæk

Grilled Cod-Skin Snacks

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Preparation info
    • Difficulty

      Easy

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About

Ingredients

  • Fresh cod skin
  • Neutral-tasting oil for deep-frying
  • Maldon sea salt

Method

  • Remove the skin from fresh cod fish.
  • Place the skin in a food dehydrator at 158°F (70°C) for 12 hours. Break the skin apart into smaller pieces and deep-fry them in hot oil at 356°F (180°C).
  • Place the skin on kitchen paper to absorb excess oil, sprinkle with the salt, and serve immediately.