CORNMEAL SNAPPER WITH CHOW CHOW AND SMOKY HABANERO AIOLI

Cornmeal Snapper with Chow Chow and Smoky Habanero Aioli image

Provided by Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 43

Ingredients

1 head garlic, cloves peeled
Blended oil, for cooking
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
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
3 eggs
Juice of 1/2 lemon
2 tablespoons Dijon mustard
3 ounces white distilled vinegar
3 cups vegetable oil
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
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

Steps:

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.
Combine green tomatoes, cider vinegar, brown sugar, granulated sugar, white vinegar, salt, mustard seeds, pepper and 2 1/4 cups water.