Deep-fried salmon skin

Deep-fried salmon skin

By
From
Hix Oyster & Chop House
Serves
6-8
Photographer
Jason Lowe

Many years ago at the Dorchester, we used to fry up the skins of gravadlax and smoked salmon to serve as bar snacks. Since then I’ve always saved skins from smoked salmon, or even fresh salmon. They really are delicious little snacks, made from something you would usually just throw away.

Ingredients

Quantity Ingredient
vegetable or corn oil, for deep-frying
1-2 sides smoked or fresh salmon, skin only

Method

  1. Heat an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 160–180°C. Cut the salmon skins roughly into rough strips, 2–3 cm long and 1cm wide.
  2. Deep-fry the skins a handful or so at a time, stirring them every so often, for 2–3 minutes until crisp. Drain on kitchen paper and serve just warm or cold.
Tags:
Hix Oyster & Chop House
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