Crispy fish skin crackling

Method

1. Make sure the skins are properly de-scaled – scrape off any last scales with a palette knife or a butter knife. Then put the skins on a board and use a small sharp knife to gently scrape off any fish flesh or sinew from the undersides. Cut the skins into large pieces of roughly the same size (about 8-12cm).
2. Put the skins on an oiled rack over a baking tray and dry in a low oven (80 100°C fan/gas ¼-½). They should be ready in 20-30 minutes, when they’re dry enough to snap rather than bend. (You can also do this in a dehydrator or multi-cooker pot with a dehydration setting – or an air fryer even.)
3. Fill a small but deep saucepan with 3cm oil. Heat until it reaches 180°C on a thermometer (or until a crumb dropped in sizzles and browns within 5 seconds). Add the skins, a few pieces at a time, and cook for about 30 seconds. They will bubble and puff up. Once they stop bubbling, remove with a slotted spoon and transfer to a wire rack set over a tray to drain. Season straightaway with salt, paprika and black pepper, so the seasoning sticks to the skin. Repeat until everything is fried.
4. Serve as a snack, or crumble up to use as a garnish for a fish dinner, pasta or soup – anything that could use some salty crunch. The fish skin crackling will keep in an airtight container for a few weeks.