Ingredients
Units
Scale
Pickled Red Onions
- 1/2 cup red wine vinegar
- 2 tbsp sugar
- 1 1/4 tsp salt
- 1 medium red onion, sliced into strips
Collard Greens
- Use our collard greens recipe.
Tartar Sauce
- 1 cup mayonnaise
- 5 tbsp white onion, chopped
- 1/4 cup sweet pickles (bread and butter), chopped
- 2 tbsp dill pickles, chopped
- 2 garlic cloves, minced
- Kosher salt
- Black pepper
Fried Cod
- 1lb cod, cut into 4-5 filets
- 1/2 cup cornmeal
- 1/4 cup flour
- 1 tsp lemon pepper spice
- 1 tsp salt
- 1/2 tsp parsley
- 1/4 tsp black pepper
- 1 egg
- Vegetable oil for frying
Instructions
- For this bowl, make a pot of rice, collard greens (see link above for recipe), and start pickling those red onions.
Pickled Red Onions
- Combine red wine vinegar, sugar, and salt in a container with a lid (preferably a jar like a 16oz mason jar). Stir the mixture really well, or screw the lid on and shake, shake, shake.
- Carefully drop in the red onion slices and push them down to submerge in the liquid.
- Cover and place in the fridge for at least 2 hours or overnight (preferred).
Tartar Sauce
- Combine all ingredients in a medium bowl. Mix well.
- Cover and chill in the fridge.
Cornmeal Fried Cod
- Pour vegetable oil in a cast iron skillet about two inches, and heat over medium-high heat.
- In a shallow bowl, combine cornmeal, flour, lemon pepper, salt, parsley, and black pepper. Mix altogether.
- In another shallow bowl, crack and lightly scramble the egg.
- Working one filet at a time, dip into the egg, shake off excess, and dip into the cornmeal mixture. Generously cover the filet in the cornmeal mixture. Set aside on a plate and repeat with remaining filets.
- Once oil is hot, place filets in oil. Fry for about 3 minutes or until golden. Flip and fry for another 2-3 minutes.
- After frying, place filets on a paper towel lined plate and let oil drain.
- To arrange the bowls, fill bottom quarter with rice, top with collard greens, then cod, top cod with tartar sauce and pickled onions.