1ON A DIAGONALWAY, CUT 1" APARTTHESIDES OF THESNAPPERCREATINGDIAMONDSHAPES. SEASONTHEFRESHSNAPPERWITHSALT, PEPPER, ADOBOANDGARLIC. LET IT SITFOR 10 MINUTES..
2IN A SEPARATECONTAINERMIXTHEALLPURPOSEFLOURANDTHECORNSTARCH. POURTHEFLOURMIXOVERTHEENTIREFISH. INSERTTHESKEWERTRHUTHETAILANDTHEGILL, CREATING A “U” SHAPEWITHTHESNAPPER.
3
WHILEHEATINGTHEVEGETABLEOIL UP TO MEDIUM, BENDTHEBREADEDFISHANDDEEPFRYTHESNAPPERFOR 10 MINUTESUNTIL GBD–GOLDEN BROWNDELICIOUS.
4 FIX A QUICKGREENSALADANDFRYTHEPLANTAINS, (ALWAYSADDSALTAFTERFRYINGTHEPLANTAINS)
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Acclaimed Chefs Joanne Chang and Karen Akunowicz meet rising-star Brian Moy for a tour of his restaurants, to trace the evolution of this iconic neighborhood.
The taste of Malort has been described as baby aspirin wrapped in grapefruit peel, bound with rubber bands and soaked in well gin—so why do Chicagoans claim to love it? Read more.