3 quarts apple cider vinegar
1 1/2 cups brown sugar
2 tablespoons yellow mustard seeds
2 tablespoons turmeric
1 tablespoon celery seeds
1 tablespoon crushed red pepper
6 green tomatoes, diced
4 red peppers, diced
2 jalapenos, minced
2 yellow onions, diced
1 small head cabbage, diced
1 1/2 cups butterbeans, blanched
1 cup yellow mustard
2 cups cornmeal
2 tablespoons bacon fat
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
Freshly ground black pepper
6 (5 to 6-ounce) sheepshead fillet, skin on and scaled
12 tablespoons canola oil
For the chow chow: Combine the vinegar and sugar into large saucepot and heat over medium heat. Reduce by half, and then add the mustard seeds, turmeric, celery seeds and crushed red pepper. Add the tomatoes, peppers, onions and cabbage. Reduce the heat to low and simmer for 15 minutes. Fold in the blanched butterbeans and yellow mustard. Season with salt. Remove from heat and let cool. For the cornbread puree: Preheat the oven to 425 degrees F. Stir together the cornmeal, bacon fat, baking powder, baking soda, egg and pinch of salt in a 6-inch ovenproof skillet and bake until cooked through, about 10 minutes. Once the cornbread is cooked, crumble into a large saucepot and add the buttermilk until a porridge consistency is reached. Simmer over low heat and season with hot sauce, salt and pepper. Transfer to a blender and puree until smooth. For the fillet: Add the canola oil to a hot skillet over medium heat. Place the fish skin-side down for 3 minutes. Turn the fish and cook until the skin is crispy and golden brown, about 2 minutes. To serve, place the sheepshead fillet over the cornbread puree and top with the butterbean chow chow. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.;
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