![]() The smoke from the chicken fat and the chiles adds depth and vigor, lending an additional flavor profile beyond the heat. Chung’s hot oil is something that should be bottled. And the curve of the collars means more crispy edges. ![]() There’s enough gelatin in the fish to mimic a piece of chicken that’s both juicy and meaty. If you’ve enjoyed a grilled fish collar at a sushi restaurant, you’ll understand why it’s the perfect ingredient for the hot chicken treatment. The collars are basted in the mixture, enveloping all available surfaces in the rust-colored oil. He also smokes dried guajillo, chile de Arbol, California and pasilla chiles and adds them to the oil with a handful of other spices. To make his hot oil for the fish (the ingredient that makes it a hot fried fish versus fried fish), he renders chicken fat in the smoker and combines it with clarified butter and oil. They’re fried like any good fried chicken, with a rough, crisp terrain. He sources his collars from a sustainable striped bass farm in Baja California. ![]() “I wanted to try a version with the hot fried collars.” “I know here that Howlin’ Ray’s is really big,” he said. And Chung, like the rest of us, is a fan of Nashville hot chicken. It’s a menu actuated by the time he spent growing up in Virginia, his love of Southern food and his Korean heritage. Now, it’s a place with cheesy bread, hot fried sea bass collars and a host of dishes you share and eat with your hands. The restaurant recently reopened with a new menu under the direction of Paul Chung, culinary director of Saison Hospitality. Like a steakhouse, it wasn’t somewhere I thought to visit beyond a special occasion. It’s a place where seafood is celebrated as the main attraction, showing up in dishes traditionally reserved for heavier proteins. Hot fried sea bass collars (and cheese bread) from AnglerĮsther Tseng, a food writer and Times contributor, once called Angler Los Angeles at the Beverly Center a “steakhouse for seafood.” She was right. Kim Prince of Hotville and Johnny Ray Zone of Howlin’ Ray’s share hot chicken insights in the premiere of our ‘Bucket List’ fried chicken show. Food The Bucket List: Making Nashville hot chicken with Howlin’ Ray’s and Hotville
0 Comments
Leave a Reply. |