Trout Crack

When I say these things are like crack…. I truly mean it. Salty, crispy, delicious.
You can eat these things straight up or as a garnish over so many fish dishes.

Crispy Coral Trout Skins

Ingredients -
2 Skins of Coral Trout
Salt
Rice Bran Oil
Flavoured seasoning optional


Method -

1. At the time of filleting, set aside your trout skins - scales on. Remove all the flesh and sinew off the skin by simply scraping it with a knife. The skin should be almost totally clean on the skin side.

2. Place in a bowl or ziplock back and sprinkle with a couple pinches of salt. Let cure for 20 minutes to an hour. Salt is going to remove moisture from the flesh and give you a crispier result.

3. Once salted, pat entirely dry with a paper towel.
Bring a small pot of ricebran oil to a Medium high heat (180c). Once at temp, place your trout skins in - do it in two batches.
Fry until golden and crispy - reserve on a paper towel.

4. You can eat them at this point or alternatively, season them with a Moroccan or other seasoning for added flavour.
These also work as a great garnish to add texture to other fish dishes.