What to do with cod skin

[Alex Black]

hi all.

 doing a cod fish cake and i've got the skin left over but don't want it to go to wast. any ideas?

cheers

[mkayahara]

(Deep) fry it?

[Alex Black]

and have as a garnish? would do but i'm at the in laws and she's not on with deep frying.could it be shallow fried with with plenty of oil?

[mkayahara]

In that case, I would probably try blanching it, laying it out on a sheet pan, brushing both sides with oil, and baking it with another sheet pan on top, but I'm guessing.

[Alex Black]

i'm a totall newb.    blanching for a few seconds?

[heidih]

Blanching -  put in boiling water

 

However, I might be inclined to treat it like salmon skin and just tuck it under the broiler after rubbing with oil until it crisps.  How thick is it? Image?

[Alex Black]

no pics, sorry. about 2 mm. if that. blanch for a few secs?

[jayt90]

 I would look up recipes for kale chips and mimic them, for crispy skins with seasoning.

 

If you have to take the skins back to your own kitchen, they can be frozen and used later.

, 

If I found myself making a black squid ink sauce,  I would blend in the cod skins for texture and body, before straining it over pasta or seafood.

 

Otherwise I would save them in the freezer for the next fish fumet, which can be made in less than an lf hour and frozen until needed.

[mkayahara]

Blanch it in salted water until it's tender. Based on something I was reading last night, it should be about a minute. Ideally, you would want to then dry it out, in a dehydrator or a very low oven, then fry it. You could try shallow frying, though it wouldn't be as even as deep frying. Or you could try baking it as I described, probably in a medium oven. But as I said, that last bit is just a guess. I've certainly seen it done with duck skin and chicken skin, so I'm extrapolating.

[Alex Black]

cheers. i've frozen them but reckon i'll do the blanching and two tray oven thing. will let you all know how it goes

[Shalmanese]

You can also pan fry with a little bit of oil in a pan with another pan weighing it down for a crisp fish skin cracker.

[Alex Black]

You can also pan fry with a little bit of oil in a pan with another pan weighing it down for a crisp fish skin cracker.

less likely to dry up this way? i've got some playing to do

[Prawncrackers]

Do not blanch them, they'll disintegrate very quickly. Treat like salmon skin, if you cant deep fry them then brush with oil and bake between sheets. You could broil them but keep an eye as they will go from crispy to burnt in a second.