Crispy Fish Skin Chips
This is a recipe that has been in the works for awhile now. I’ve tried doing these with a few different species of fish, and each time they came out good, but not great. The flavor was there, but they didn’t puff and crisp up like I had hoped they would. I was trying to dry the fish skins out in the oven, which was definitely a quicker method, but it didn’t yield the results I was looking for.
It wasn’t until my friend and fellow Spearos Kitchen contributor, Will “Cooking With Clams” Levatino, told me to try drying them out in the refrigerator instead. This made sense because when I dry age my fish the skin always ends up being very dry when I go to fillet it. This ended up working out perfect and I have Will to thank for that! These particular Fish Skin Chips took about 4-5 days to completely dry out!
How I Got This Fish
I got this particular Hogfish out spearfishing off of Dania Beach on my kayak. I had originally gone out for the opening of Black Grouper season, but wasn’t able to find any. I kept seeing some decent sized Hogfish come through, and eventually settled on taking one. I shot him just behind the pectoral fin, so all of the fillet remained in tact.
I usually just try to take the larger ones I see, there are a lot that are right around the 17″ mark, this one ended up being 19″ to the fork. This was just one of the dishes I made with this fish, If you’d like to see what else I did check out our Hogfish species page. I also did a full Break Down Tutorial on this fish that is up on our Youtube Channel.
I hope you enjoy this Crispy Fish Skin Chips Recipe:
Crispy Fish Skin Chips
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