Mix all the dry ingredients together and dredge the fish in it. Add the scruncheons to a cold frying pan and slowly heat them up over low-medium heat. You'll want to render out as much fat as possible. When it seems no more fat will be released, increase the heat to medium and allow the scruncheons to brown and become crunchy. Remove them from the pan and set aside, then use the fat for frying your fish. Place the fish in the hot fat and fry until golden brown on both sides, and the fish just starts to flake apart. Top your fish with the scruncheons and serve immediately. Yield: 8 serving.