Nose to tail eating has been a big thing in the food world for a while. It’s all about eating as much as possible from the animal and reducing wastage. It’s been going great guns with Pigs for years, ‘Everything but the squeak’ right? So why not fish? I’ve been experimenting and have tried deep fried prawn heads, lemon sole bones and now I’ve had a go at making fish crackling, specifically for this one, haddock!
- 6 or 7 Haddock or any fish skins
- Oil for frying
These I think would be great as a bar snack or served alongside a smoked fish board as a starter. So to start you’re going to need some fish skins (ask your fishmonger they normally have plenty kicking around).
Roll your fish skins up and place them on a baking tray with some greaseproof paper. I put mine straight onto the tray and they stuck a little bit so if you’re trying this the greaseproof should stop that! Once you got them on the tray, bake in the oven at about 200c for 15-20 minutes.
Finally in either a wok or a deep fryer heat your oil and fry the now baked fish skins for about 5 minutes so that they become lovely and crispy, take them out and put them on some kitchen towel to drain and season liberally with salt then serve!