Deep fried fish skin is yummy like chicharon

Growing up I was a big fan of the tasty but not healthy chicharon (deep fried pork rind aka Filipino style crackling) which the Filipinos must have got from Spain somehow. Since meeting Barb, I've learned the delights of deep fried fish skin which I first sampled at Chinese fondue at Grand Honour Hot Pot. Mmmmm. Winter food that's crispy and good and best enjoyed once a year to preserve your health and make it something special!