Crispy Skin Crackling
Add salt and cod skin to a quart of cold water. Bring to a boil simmer
for 1 minute. Place into an ice bath. Gently dry with paper towel and lay flat onto a lightly greased silt pat lined sheet pan or parchment paper.
Top with lightly greased parchment paper and additional sheet pan for weight. Bake at 250° for 45 minutes till dry but still pliable.
Fry at 400°
in deep fryer till skin puffs (5 seconds).
