Cornmeal Snapper with Chow Chow and Smoky Habanero Aioli
- Level: Advanced
- Yield: 4 to 6 servings
- Total: 2 hr 20 min
- Active: 1 hr 10 min
Ingredients
Roasted Garlic:
1 head garlic, cloves peeled
Blended oil, for cooking
Chow Chow:
5 ears corn, left in husks
3 Green Tomatoes, recipe follows, small dice
2 green bell peppers, cored, seeded and small diced
2 red bell peppers, cored, seeded and small diced
1 cup white vinegar
2 tablespoons granulated sugar
1 1/2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon freshly ground black pepper
Zest and juice of 3 lemons
Habanero Hot Sauce:
1 pound seeded habanero
1/4 cup granulated sugar
1/4 cup white distilled vinegar
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
Smoky Habanero Aioli:
3 eggs
Juice of 1/2 lemon
2 tablespoons Dijon mustard
3 ounces white distilled vinegar
3 cups vegetable oil
Cornmeal Snapper:
3 cups cornmeal
2 cups cornstarch
2 tablespoons sweet paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 cups all-purpose flour
Blended oil, for frying
Beaten eggs, for egg wash
Four 4- to 5-ounce fillets yellowtail snapper, skinned and boned
Green Tomatoes:
3 pounds green tomatoes, sliced
2 cups apple cider vinegar
1 1/2 cups brown sugar
1/4 cup granulated sugar
1/4 cup white vinegar
2 tablespoons kosher salt
1 tablespoon mustard seeds
1 teaspoon freshly ground black pepper
Directions
- For the roasted garlic: Preheat the oven to 350 degrees F.
- Place cloves in a small oven-safe dish. Cover with oil and then foil. Roast 45 minutes.
- For the chow chow: Meanwhile, preheat a grill to medium heat.
- Grill the corn in the husks, then shuck and cut the kernels from the cobs. In a medium bowl combine corn, Tomatoes and bell peppers. In a separate bowl, combine vinegar, granulated sugar, salt, granulated garlic, granulated onion, pepper, lemon juice and zest and 2 1/2 ounces water. Add to vegetable mixture. Refrigerate until ready to use.
- For the habanero hot sauce: Combine habaneros, granulated sugar, vinegar, garlic, salt and pepper and just enough water to cover in a small pot. Cover and cook on medium heat until peppers are tender and liquid is almost gone. Remove and let cool. Blend until smooth.
- For the smoky habanero aioli: Combine eggs, lemon juice, mustard, vinegar and 2 tablespoons roasted garlic together in a tall container or wide mouth jar. Using a stick blender, slowly add oil until combined. Add 1 to 2 tablespoons habanero hot sauce.
- For the cornmeal snapper: Combine cornmeal, cornstarch, paprika, granulated garlic and onion, oregano, salt, pepper and 2 cups flour in a medium bowl and mix well.
- Set up standard breading station: A dish with the remaining 2 cups flour, a dish with egg wash, and the cornmeal mixture.
- Heat oil in a deep-fryer or in a Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
- Coat snapper in flour, then egg, then cornmeal. Fry snapper until golden in color and cooked through, 3 to 4 minutes.
- To serve, spoon aioli on the plate and place snapper directly on top. Serve chow chow on the side.
Green Tomatoes:
- Combine green tomatoes, cider vinegar, brown sugar, granulated sugar, white vinegar, salt, mustard seeds, pepper and 2 1/4 cups water.
Cook’s Note
This recipe can be substituted with most any white flaky fish and even shrimp. Always try to buy fresh and local. And always shop at a reputable seafood market or vendor.