i have done that [brining with pickle juice] with thick grouper filets before battering in vodka batter and frying. the brining gives wonderful depth to the fish, and the vodka in the batter gasses off instantly in hot oil, leaving an airy, super crisp coating.
pickle brining chicken before frying is the chic fil a “secret” (so i’m told).
Wow! Great idea.
Cheers
How long do you brine your grouper? I would like to try that with ling cod!
When I make sablefish karaage, I found that overnight marinading (my standard for chicken karaage) was too much. One hour seems to be about right.
a couple of hours, give or take.
longer than a ceviche, but not overnight.
Ah! I thought my son might’ve been joking when he said, “blame the Aggies” 
…professor and research scientist at Texas A&M University
I think they left a fork off…
Yes, the fork in the road! 
Sorry…
