Nostril to Caudal: Fish Eye Chips

Serving size

6-8

Time to make

3 Hours

Ingredients

5 oz. fresh fish eyes
3.5 oz. calamari eyes
1 cup tapioca flour
Vegetable oil for deep frying

Also works with

Prawns

How to make it

1

Initially I was unsure how to extract the eyes from the squid. They gushed a metallic lava when I tried popping them out, and black dye squirted all over my hands and countertop. I decided to use scissors to cut out the eyes and the bits of meat they were attached to.

Niland says to blend all of the eyes until they transform into a runny, grey liquid and then to pour them into a fine sieve. Add water as needed to reach the desired consistency.

I used a spatula to push any remaining liquid from the mixture and then discarded the leftover chunks.  

Using a spatula to mix in the tapioca flour, I stirred until the batter took on the consistency of thick cream. Then I spread the mixture onto a paper-lined bamboo steamer as thin as possible before steaming it for 10 minutes over a pot of boiling water. Finally, I placed the steamed patties into my dehydrator and waited for them to dry out (you can also use an open propped open, set at its lowest temperature).

Once dehydrated, you can store the sheets until you’re ready to use them. When that time comes, heat your oil to 375 in a frying pan, then break a piece off the sheet and drop it into the hot oil for ten seconds. I used a probe thermometer to ensure the oil hit 375 degrees, as I found these chips absorbed too much oil if it wasn’t quite hot enough. In the oil the chip will immediately begin to puff into its own unique shape. Remove the chip and set it on a paper towel to cool. 

After some trial and error, I’ve come to realize that this gorgeous cracker is perfect for dipping and garnishing, as a standalone snack, or crumbled topping. It also just so happens to be a damn good conversation piece. Enjoy, and stay tuned for the next installment of Nostril to Caudal where we explore the fish’s body cavity!

Serving size

6-8

Time to make

3 Hours

Ingredients

5 oz. fresh fish eyes
3.5 oz. calamari eyes
1 cup tapioca flour
Vegetable oil for deep frying

Also works with

Prawns

Special equipment

Gloves<br /> Blender<br /> Bamboo Steaming Plate<br /> Dehydrator