Southern Fried Rockfish with Roasted Corn Chow Chow

Fried fish 1 pound trimmed rock fish Marinade 2 cups full-fat buttermilk 2 tablespoons hot sauce Dredge 2 cups cornmeal 1 cup potato starch 1 cup corn starch 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons salt 1 teaspoon paprika Instructions Marinate the fish for 30 minutes while you mix the dredge and get your frying oil up to  350°F, although you could also fry this in a pan. Using a frying thermometer in a Dutch oven is recommended, making sure to leave plenty of room for the fish. Dredge each piece of fish. Fry the fish until it reaches 145°F. Let the fish rest for about 2 minutes on a wire rack. Roasted corn chow chow  2 heads of corn shucked and roasted on the grill or over the eye of your gas stove ½ head of green cabbage, diced into about ½ inch squares 1 shallot, diced 1-2 green tomatoes, finely chopped 2 sweet peppers, finely chopped Instructions Add 1 ½ tablespoons salt and 1 ½ tablespoons sugar to season the

by Hilary Berg · source ↗