Begin by thoroughly inspecting the fish skins to ensure all scales have been removed. Use your fingers or a knife to pick off any lingering scales. Once clean, cut the skins into large, manageable pieces—roughly the size of your palm works best.

Bring a medium pot of water to a rolling boil and generously season it with salt—about two to three tablespoons. Gently place the fish skins into the boiling water. Allow them to cook for 1 minute, or up to 5 minutes for particularly thick-skinned varieties such as sturgeon or shark. Most standard fish skins will be ready in about a minute.

Carefully remove the skins from the boiling water and place them meat-side up on a clean cutting board. Using a butter knife, slowly and gently scrape off all the attached meat and fat from the underside. This step requires a delicate hand to avoid tearing the skin. It’s alright if a few rips occur—they won’t affect the final texture too much.

Once cleaned, lay each skin flat on a dehydrator tray. Dry the skins thoroughly until they become brittle. This can be done using a dehydrator set to around 140°F, though slightly higher or lower temperatures will also work. If a dehydrator isn’t available, a convection oven on its lowest setting is a suitable alternative.

After the skins are completely dry and crack when bent, they’re ready for frying or can be stored in the refrigerator for a few days. Freezing is also an option for longer storage. When ready to fry, heat oil to 360°F. Fry the skins one or two at a time—within seconds, they’ll puff up. Let them cook until the bubbling subsides, about 30 seconds in total.

Immediately after frying, season with salt or your favorite blend. A sprinkle of Mexican Tajín adds a zesty, tangy finish that complements the rich crispness perfectly. Serve immediately for maximum crunch.