Fried whole branzino with pickled cherry peppers and charred scallions from Chi Spacca: A New Approach to American Cooking (page 253) by Nancy Silverton and Ryan DiNicola and Carolynn Carreño

  • scallions
  • mustard seeds
  • Show all ingredients...

  • EYB Comments

    Can substitute white wine vinegar for Champagne vinegar; Fresno chiles or other mild peppers for sweet cherry peppers; other neutral-flavored oil for canola oil; and whole rockfish, whole rock cod, whole snapper, or whole trout for whole branzino. Pickled cherry peppers must be refrigerated at least 2 days.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine vinegar for Champagne vinegar; Fresno chiles or other mild peppers for sweet cherry peppers; other neutral-flavored oil for canola oil; and whole rockfish, whole rock cod, whole snapper, or whole trout for whole branzino. Pickled cherry peppers must be refrigerated at least 2 days.

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