Puffed Cod Skin

Name: Puffed Cod Skin
Cuisine: Australia
Ingredients: 100 ml (3½ fl oz) olive oil; 4 reserved Murray River cod skins; freshly ground black pepper; sansho pepper; 2 litres (70 fl oz/8 cups) vegetable oil; 2 thyme sprigs, leaves only; fine sea salt; 100 g (3½ oz) fine sea salt

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

4 reserved Murray River cod skins
100 g (3½ oz) fine sea salt

Oceania
Australia
Sydney
Fish course
Pescatarian
Gluten-free

Method

Clean the cod skins by scraping away any flesh from the underside of the skins, using a knife. Turn over the skins and scrape away any scales. Mix 1 litre (35 fl oz/