Fried Green Tomato Wrapped Snapper with Spicy Creamed Corn and Jumbo Crab Slaw
Adapted from chef Morgan McWaters
4 (6-ounce) Gulf red snapper fillets
salt and pepper, to taste
neutral oil for searing
8 large green tomatoes
2 cups self-rising flour
1/3 cup cornmeal
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1 cup buttermilk
Spicy Creamed Corn (recipe below)
Granny Smith Apple and Gulf Crab Slaw (recipe below)
1. Cut snapper fillets evenly in half. Season each side with salt and pepper to taste.
2. Heat oil in a hot skillet until shimmering. Sear snapper until golden brown on each side.
3. Using a mandolin, cut green tomatoes into 1/8-inch slices.
4. Carefully wrap tomato slices around each piece of seared snapper. Set aside.
5. In a large bowl, combine flour and cornmeal with 1 teaspoon salt and 1/2 teaspoon black pepper. Pour buttermilk into a separate dish. Dip each tomato-wrapped snapper fillet into buttermilk, then dredge in seasoned flour mixture.
6. Fry fish in a deep fryer for 3 – 4 minutes until crispy and golden brown.
7. To serve, place a heap of spicy creamed corn onto a serving dish.
Top with a warm piece of fish, then finish with a pile of crunchy slaw. Serves 4 – 6
Spicy Creamed Corn
6 large ears of corn
1/2 cup butter
1 tablespoon chopped garlic
2 cups heavy whipping cream
1 cup cream cheese
1 teaspoon cayenne pepper salt and pepper, to taste
1. Shave the corn kernels off the cobs and set aside.
2. Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add the corn and stir to coat with butter. Stir in the cream and reduce until slightly thickened.
4. Transfer half of the corn to the jar of a blender and blend until creamy. Return to saucepan with whole corn kernels.
5. Add cream cheese and heat until melted and fully incorporated.
6. Season with cayenne pepper, salt and pepper to taste.
Granny Smith Apple and Gulf Crab Slaw
2 honeycrisp apples, julienned
1/2 head red cabbage, shaved
1/2 pound jumbo lump Gulf crab
1/2 cup Alabama White Sauce (recipe below) salt, to taste
1. In a large mixing bowl, combine apples and shaved red cabbage.
2. Add crab and toss gently, taking care not to break down crab.
3. Fold Alabama White Sauce into the slaw, then season with salt to taste.
Alabama White Sauce
2 cups mayonnaise
3/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 dash Tabasco
1 teaspoon smoked paprika
1/2 teaspoon garlic salt salt and pepper, to taste
1. Add all of the ingredients into a large mixing bowl.
2. Whisk ingredients together until smooth and creamy.