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
Fold the skins in half, scale side out, and place in a medium vacuum bag. Mix the thyme, olive oil and black pepper together in a bowl and then add to the bag. Pour the oil mixture into the bag and seal in a chamber vacuum sealer on full to remove any air, and ensure that the cod is evenly coated.
Preheat a combi
Line two dehydrator trays with non-stick baking paper. Remove the skins from the vacuum bag and pat dry using paper towel, removing any excess herbs. Cut each skin in half, lengthways. Lay the skins flat on the trays, place in a food dehydrator and dehydrate for at least 12 hours at 57°C (135°F)— excess oil may seep from the skins while drying, so pat dry occasionally with paper towel.
To puff the skins, pour the vegetable oil into a deep heavy-based saucepan, no more than one-third full, then
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