The cod skin glazed with honey and soy is a bite of contrasts: crispy, sweet, and salty all at once, with the unmistakable umami of soy sauce. An Asian-inspired idea to use the skin and surprise with a different, brilliant, and addictive appetizer. Sustainable cooking can also be avant-garde.
Fried skin, bathed in a honey and soy reduction with sesame. The sweet-salty contrast is addictive. It works as a snack, as a side dish, or as a topping on a poke bowl.
Ingredients
- Cod skins, well dried (we use Icelandic Cod Skins - 500g)
- Oil for frying
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame seeds
- Chili flakes (optional)
Step-by-step preparation
- Fry Fry the dry skins at 200 C until they puff up (5-10 sec). Drain.
- Glaze In a small saucepan, heat honey and soy over medium heat until bubbly and slightly thickened (2 min).
- Coat Quickly dip the fried skins in the glaze. Place on baking paper. Sprinkle with sesame and chili.
- Dry Let them sit for 5 minutes for the glaze to harden. Serve.
Buy it at BacalaloIcelandic Cod Skins - 500g€5.97 · 24-48h refrigerated shipping →Frequently asked questions
Does the skin stay crispy with the glaze?
Yes, if you caramelize the glaze at the last moment on already dry and crispy skin. Adding honey and soy too early would soften it.
What ratio of honey and soy should I use?
Equal parts honey and soy sauce, reduced until the glaze coats a spoon. A touch of sesame at the end adds texture and aroma.
What does this dish pair well with?
It's great as an appetizer, over rice, or as a crispy garnish for Asian-inspired fish dishes.
