Ole Mouritsen, Klavs Styrbæk

Dried, Crisp Eel Skin

Preparation info
    • Difficulty

      Easy

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About

Ingredients

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

Method

  • Pull the skin from an eel and cut it up into smaller pieces.
  • Dry the skin in a food dehydrator at 160°F (70°C) for 3 hours.
  • Cut the skin into pieces of the desired size and deep-fry them in hot oil at 356°–392°F (180°–200°C).
  • Place the skin on kitchen paper to absorb the excess oil, sprinkle with the salt, and serve.