What many throw away is, for a good chef, a treasure: cod skin, dehydrated and fried, transforms into a crispy and delicious chip worthy of haute cuisine. As a garnish, it provides texture and a punch of marine umami that elevates any dish. Total utilization with a star-restaurant result.
Michelin-starred restaurants use cod skin as a crispy garnish on purees, creams, and confit cod dishes. A contrast of textures that elevates any homemade dish.
Ingredients
- Cod skins, very dry (we use Icelandic Cod Skins - 500g)
- Frying oil
Step-by-step preparation
- Dry the skins in the refrigerator for 12-24 hours uncovered (same process as for chips).
- Cut Cut into thin strips or decorative shapes.
- Fry at 200 C, 5-10 seconds. They should be puffed and rigid.
- Use Place on confit cod dishes, fish creams, purees, or salads. Provides crunch and a taste of the sea.
Buy it at BacalaloIcelandic Cod Skins - 500g€5.97 · 24-48h refrigerated shipping →Frequently asked questions
How do I get the skin crispy?
Dry it very well (even in the oven at low temperature), remove the inner fat, and fry it in hot oil or bake it between two trays to make it flat and crispy.
What do I use crispy skin for?
As a garnish on brandade, purees, pil-pil, or salads, adding texture. Also alone, as a marine snack.
Can desalinated cod skin be used?
Yes, desalinated cod skin is perfect. Just dry it well before cooking so that it becomes crispy and not chewy.
