Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow

Name: Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 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; Salt; 2 cups cornmeal; 2 tablespoons bacon fat; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 egg; Pinch salt; 1 1/2 cups buttermilk; Hot sauce; Freshly ground black pepper; 6 (5 to 6-ounce) sheepshead fillet, skin on and scaled; 12 tablespoons canola oil

Recipe courtesy of Sean Brock

Shows: Unique Sweets and Hook, Line & Dinner

Episodes: Cakes and Charleston, South Carolina

Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow

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Level: Easy
Yield: 6 servings

Total: 55 min
Prep: 25 min
Cook: 30 min

Level: Easy
Yield: 6 servings

Total: 55 min
Prep: 25 min
Cook: 30 min

Ingredients

Butterbean Chow Chow:

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

Salt

Cornbread Puree:

2 cups cornmeal

2 tablespoons bacon fat

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

Pinch salt

1 1/2 cups buttermilk

Hot sauce

Freshly ground black pepper