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So which one wins. This is a tough face-off for me. The crispy skin on a perfect roasted chicken is pretty magical when it is perfectly rendered and seasoned. (Fried chicken too of course)
And on a nice hearty fish like a salmon or trout fillet, you can also have a crispy crackly skin when you roast it or sear it. So which one do you prefer? The crispy fish or crispy chicken.
And if you haven't tried it: here is a great recipe for crispy fish skin.
There was a mexican style seafood resturant [El Acapulco Seafood]that would leave about 1/4 of fish on the skin then fry like cracklins. they served as an appitizer with red chili sauce.
Crispy chicken skins.
They sell those by the bag down south. But they taste so gross.
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Less fishy than the fish. And less fishy than seaweed.
