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Lunchbreak: Fried Red Snapper with Posole Broth

Chef Chris Curren prepares a Fried Red Snapper with Posole Broth on WGN's Lunchbreak. Link to Video Recipe: Fried Red Snapper with Posole Broth Ingredients 3/4 cup dried chiles de arbol 4 or 5 dried ancho chiles 6 cloves garlic (2 smashed, 4 finely chopped) Kosher salt 2 pounds boneless pork shoulder, trimmed and cut in half 2 teaspoons ground cumin 2 tablespoons vegetable oil 1 large white onion, chopped 8 cups low-sodium chicken broth 1 tablespoon dried oregano (preferably Mexican) 1 bay leaf 3 15-ounce cans white hominy, drained and rinsed 1 ea. Red American Snapper 1-2 pound average size, eviscerated and cleaned 3 cups wondra flour 3 tbsp kosher salt 1 gallon canola oil (for frying) Dire

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#FMKART

Fulton Market Kitchen

311 N. Sangamon St., Chicago, IL 60607

Tel: 312.733.6900  //  Email: info@fultonmarketkitchen.com

 

Hours Of Operation:

Monday - Saturday 5PM - Close

Kitchen Hours:

Monday - Thursday 'til 10PM ; Friday - Saturday 'til 11PM

Friday & Saturday late-night Bar Menu 11PM 'til Close

STREET & GARAGE PARKING AVAILABLE 1 BLOCK WEST