Crispy Fried Fish Skin Chips

Crispy fried fish skin chips are a delicious healthy snack. A great recipe after enjoying salmon, halibut or any white fish for no waste. Dried and deep fried in oil with seasonings, everyone in your family will love these.

Fish Skin Chips

If you are cooking a Fish Fry but remove the skins beforehand so it can be breaded nicely, this is a great way to enjoy them!! You already have hot oil after the main dish is done so have your pieces dried in the oven beforehand so they are ready to crisp right after. It will be a surprisingly delicious treat everyone can try after the meal.

If you make Oven Fried Fish often like we do you can prep the first part of it at the same time. After removing the skins, you just blanch quickly, and bake on another sheet pan along with your dinner to dry completely. After fried in a skillet or deep fryer you can enjoy these right away.

Fried Fish Skins

Now if you Fry a Whole Fish you will be cooking the flesh and outside all at the same time. You will not get the super crispy result like you will here because the fat on the underside will keep it still a bit pliable. You could still make these once you enjoy that meal. After, cut what skins are left into pieces and continue with this step by step.

• Remove scales from the fish skin and rinse thoroughly.
• Cut into large bite size pieces. Boil Fish in bubbling hot water for 1-2 minutes. If the skin is very thin – 45 seconds to soften.
• Place on a baking sheet lined with parchment paper, spread out so they aren’t touching.
• Sprinkle with salt, and cook in the oven at 180 F for about 2 hours so skin dries completely.
• Heat oil to 360-375 degrees F over medium high heat.
• Fry for 30-40 seconds or until crispy.
• Lay on paper towels when done to absorb excess oil.
• Sprinkle with salt and spices to your liking and enjoy.

If you wanted to make Air Fryer Fish, and this later, you would need to remove skin at the beginning and do the same process in the beginning. Instead of using hot oil at the end though you could set machine to 400 degrees F to preheat, spray outsides liberally with olive oil and set inside the basket with space in between for 4-5 minutes or until crunchy.

Crispy Fish Skin

What can you do with fish skin? Well this is our suggestion here! Skins, along with bones and heads, can be used to make a flavorful fish stock or broth too. Simmer in boiling water with aromatic vegetables, herbs, and water to create a base for soups, stews, or risotto.

When prepping your pieces if bought whole, remember this so you can keep all the things to use for later. Like when we make Fried Swai Fish I set the skin aside for this, and bones for a soup broth.

How to Remove Fish Skin from Salmon

Lay the salmon or any other fish fillet on a clean and stable cutting board. Ensure that fish is skin side down and it is positioned horizontally, with the skin side facing down. Identify the tail end of the salmon fillet. This is the thinner end, typically tapered.

1. Position your sharp chef’s knife at the tail end of the salmon fillet, near the edge where the skin meets the flesh. Angle the knife slightly downward to begin the cut.
2. Begin making a small incision by gently inserting the knife between the flesh and the skin. Use a steady, sawing motion as you work your way along the length of the fillet, keeping the blade as close to the skin as possible without cutting into the flesh.
3. Continue cutting along the entire length of the salmon fillet, gradually separating the skin from the flesh. Keep the knife angled slightly downward to avoid removing too much flesh.
4. Once you’ve removed the skin from the entire length of the fillet, you should be left with a skinless piece of salmon and the removed skin on the cutting board.
5. Carefully lift the skin from the cutting board and discard it. You can also save the skin for other culinary uses, such as making crispy salmon skin chips or adding it to fish stock.
6. After removing the skin, inspect the flesh for any small pieces of skin or bones that may have been missed during the initial removal. Use clean kitchen tweezers to pluck out any remaining skin or bones if necessary.
7. Rinse fillet under cold water to remove any loose scales or debris. Pat it dry with paper towels, and now it’s ready to be cooked according to your desired recipe.

Once you’ve mastered the technique of removing the skin from salmon, you can enjoy the versatility of skinless salmon fillets in various culinary preparations.

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