SNAPPER-SKIN CRACKLING

scaled snapper skin flaky sea salt and freshly ground black pepper

Preheat the oven to 180℃.

Take the snapper skin and place it, skin-side down, on a clean chopping board. With a spoon or the back edge of a knife, scrape away any fat and sinew. Cut the skin into manageable-sized pieces. Note that the skin will shrink to about half its size once cooked.

Line an oven tray or similar with baking paper. Lay out the skin on the paper. Season with salt and pepper. Top with another piece of baking paper, then weigh down with another tray or similar.

Bake in the oven for 10-15 minutes, until the skin begins to turn golden. Remove and cool. Note that the snapper skin will get more brittle and crunchy as it cools. Store in an airtight container until required.