The best and most common fish to dry is cod, but you can also try whitefish, such as pollock, haddock, ling and tusk. Tastes best when dried by sun and wind or under a small smoky fire.
Note: If you dry the fish outside a small smoky fire is needed for the first day to keep the flies away. I would suggest if you have a possibility, hang them outside at day time and bring indoors at night.

it’s up to you where you choose to dry fish, a drying table or a place to hang them. Hang the cleaned, wet salted fish. Make sure they don’t touch each other and the air can reach the fish from all sides, including the top and bottom. Small fish will dry in about a week, large fish can take up to two months – depending on where you dry the fish and the weather. After the fish have dried place them in a basket to hold them. Cover them with clean paper or large leaves. Then put them in a cool, dry place, not on the ground.