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  • Crispy Salmon Skin and Spicy Fishbone
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    By Andreas Viestad

    Crispy Salmon Skin and Spicy Fishbone

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    One of the most important things we can do for the environment is to throw away less food. The great news about this is that a lot of the things we normally discard, like fish skin, actually tastes great.

    PREPARATION:

    • 1 Use a deep fryer or pour oil in a small pan and heat to 250 F (120 C). Brush the fish skin with apple syrup and deep-fry it for about 15-20 minutes. The fish skin and fishbone need different temperatures, so it is fine to use two pots in order to get the best results.
    • 2 Pour oil in a pan without a lid and heat to 390 F (180 C). Mix the spices on a plate and turn the fish bones in the mixture so that each piece is covered with spices.
    • 3 Fry for 2-3 minutes until golden brown. Drain the grease from the fishbone on a paper towel before serving.
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  • One of the most important things we can do for the environment is to throw away less food. The great news about this is that a lot of the things we normally discard, like fish skin, actually tastes great.

    PREPARATION:

    • 1 Use a deep fryer or pour oil in a small pan and heat to 250 F (120 C). Brush the fish skin with apple syrup and deep-fry it for about 15-20 minutes. The fish skin and fishbone need different temperatures, so it is fine to use two pots in order to get the best results.
    • 2 Pour oil in a pan without a lid and heat to 390 F (180 C). Mix the spices on a plate and turn the fish bones in the mixture so that each piece is covered with spices.
    • 3 Fry for 2-3 minutes until golden brown. Drain the grease from the fishbone on a paper towel before serving.
    Print Friendly
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