Pour oil to depth of 1 inch into a large heavy skillet; heat to 375° over medium-high heat.
Slice salmon skin into 4- by 1/2-inch strips. Sprinkle with sugar and salt. Dredge strips in flour; fry, in batches, 2 to 3 minutes or until golden. Drain well.
Note: For extra flavor, add 1 tablespoon curry powder or Cajun seasoning to flour.
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