In Hong Kong, fried Fish skins is a delicacy and are served as side orders in some noodle shops.
Waste not what that be eaten!
Normally after skinning the Garouper fish, my wife will boil the skins and the bones together for a few hours on low flame to make fish's stock. Then store it in the refrigerator for future use.
Today, for a change, she seasoned the skins with a sprinkling of sea salt, dried it in the sun (you can mop it dry with paper towel) and deep fried it in cooking oil until it turned crispy and golden brown.
I must say that it was more tasty and crispier than those Fish crackers (Keropok) sold in stores.
Maybe because of a layer of healthy Gelatine like fat on it's skin!