July 29, 2013

I love pickled fried fish and so does the rest of the world. But Americans don't adore it the same way. It's like our relationship with soccer: We get it, and when we try it we love it, but it's a new passion. The sticking point for full-on love and acceptance has always been the fish used in the recipe. Around the world, the oilier and fishier, the better. Think kingfish, mackerel and several species of bluefish. This recipe uses a mild white fish, snapper, and as long as you don't overcook it or let it pickle for longer than indicated, you will be delighted. Some recipes ask you to dredge the fish pieces in flour before frying. I like that method as well, but it soaks up more sauce when pickling, so be aware if you go that route. SEE RECIPE »

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