Fish Chicharon

I visited one city today and salmon skin is abundant because they removed it when they do salmon fillet, then sell the skin in a very affordable price so I thought of making it into fish crackling or chicharon. Here is my recipe for it.

Ingredients

Fish skin  ( Salmon skin)
Salt and Pepper to taste
oil for deep frying

Procedure:
1. Wash the Fish skin very well and drain the water.
2. After draining the fish skin put salt and pepper to taste then dry under the heat of the sun for an hour or two.

3. Deep fry until golden brown and crispy.

4. Serve with your favorite dipping sauce.

If you dont want to dry it under the sun, just put some flour and deep fry in a very hot oil.