Crispy Fish Skin – Nang Pla Tortgrop

P a g e Clean fish skin and rub accurately with marinade of pepper, salt, sugar and soy sauce. Leave to cool for one night or to marinate for several hours at room temperature.

Dry on a grill in the sun or in a warm place for about 12 hours or until the skin is brittle and completely dry, turning it once or twice to the other side so that it dries evenly and the grill does not leave pressure marks. Cut into 4-cm strips.

Heat plenty of clean oil and deep fry in batches to a few pieces until the fish skin puffs up slightly and becomes crispy. Drain and bring to the table.

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