Fish skin taco crisps
Ingredients
- 3 big onions
- 3 g salt
- 1 sea bass skin my whole sea bass weight 2.5 kg
- 30 g flour
- 45 g neutral oil I use sunflower or grape seed oil
- 55 g egg white
- 15 g cane sugar
- 3 g salt
- squid ink
Instructions
The base batter
- Cut the onions in half and clean them. Then slice them in thin slices.
- Now drizzle some oil in a frying pan and start glazing the onion on a low heat. Also add the salt, this helps the softening process. You want to reduce the onions as much as possible without colouring them.
- Meanwhile spread the seabass skin from the one seabass on a silicon sheet or a piece of parchment paper and drizzle some olive oil on top. Bake the skin at 160 °C (320 °F) till golden brown and completely dried out.
- Once it has cooled down transfer 30 grams of the toasted fish skin into a blender and add the flour. Blend it into a fine powder. Set it aside for later.
- Now back to the onion. Weigh 135 grams of the reduced onion in the blender and also add the neutral oil, the egg white, the cane sugar and the salt. Blend it till smooth. This can take a couple of minutes.
- When smooth add the fish flour powder and blend it once more.
The basic taco
- Transfer the batter on a silicon sheet and level it with a pallet knife. Bake it at 150 °C (302 °F) for about 15 minutes.
- After that directly but gently remove it from the sheet and cut it to the desired size. You can use any size or shape you like. Now transfer them back on a metal tray and bake them for another 5 minutes till golden brown.
- Then when still hot shape the dough discs with a round shaper or a metal pipe. Once they have cooled down you can keep them dry and covered for later.
The next level taco
- Transfer a bit of the batter in a bowl and colour it with some squid ink. Just a touch is fine.
- Now spread it on a silicon mold and be sure to really press it into all the little gabs and corners. Click here for the mold I used. Be sure it’s very tight before transferring it on a tray.
- Bake it at 150 °C (302 °F) for a minute. Let it cool down before spreading the remaining non coloured batter on top. Be sure it’s completely level and then bake it for about 15 minutes.
- After that directly but again gently remove the sheet from the mold and cut it to the desired size. This time I used a different cutter.
- Now transfer them back on the tray and bake them for another 5 minutes till golden brown. When still hot shape them with the shaper and then they are ready! For both versions the flavour is the same, but this one is just a bit more Jules Cooking.Â
