Pickled Peppers and Fried Catfish

Prep / Total time : 35 minutes Makes 4 servings

1-1/2                  cups all-purpose flour
2-1/4                  teaspoons table salt
2                        teaspoons freshly ground black pepper
4                        large eggs
1-1/2                 cups plain yellow cornmeal
4                       (6-oz.) catfish fillets
                       **Vegetable oil **
Pickle Peppers (recipe Below)
　Combine flour and 1 tsp. each salt and pepper in a shallow dish. Whisk together eggs and 2 Tbsp. water in another dish. Combine cornmeal, 1 tsp. salt, and remaining 1 tsp. pepper in a third dish. Sprinkle catfish with remaining 1/4 tsp. salt. Dredge fillets, 1 at a time, in flour mixture, shaking off excess; dip in egg mixture, and dredge in cornmeal mixture, shaking off excess. Place on a wire rack in a jelly-roll pan. Pour oil to depth of 2 inches in a cast-iron Dutch oven. Heat over medium-high heat to 350°. Fry fillets, 2 at a time, in hot oil 6 minutes or until done. Drain on a wire rack over paper towels. Serve with Pickled Peppers                Pickle Peppers:

      

                          Makes 3 pints
Total: 12 Hours, 50 Minutes

I used sweet mini bell peppers and jalapeños, but any variety like serranos, Fresno, Thai, or poblano peppers will also work well.

12              ounces assorted hot and sweet peppers, sliced (such as jalapeño peppers and sweet mini bell peppers)
2               cups white wine vinegar
3/4            cup white vinegar
1/2            large Spanish onion, thinly sliced 
3               garlic cloves, smashed
1-1/2         tablespoons kosher salt
1-1/2         tablespoons granulated sugar
1               tablespoon black peppercorns
1               tablespoon coriander seeds
1               teaspoon dill seeds
3               bay leaves

Divide peppers among 3 (1-pt.) canning jars. Bring white wine vinegar and next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Divide hot mixture among jars. Cover with lids; screw on bands. Let stand 30 minutes. Chill 12 hours before serving. Store up to 3 weeks.