Tag Archives: pickled vegetables

Fried Catfish with Hashbrowns

So, I got my big jar of pickled veggies all ready, and wanted something awesome to eat it with.  I remember a dish I had at City House in Nashville that was cracker-crusted fried fish with pickled veggies, and so I decided to attempt something that may be close.  I did not have any crackers at home that I thought would work well for this, so I went with my normal crust of cornmeal and flour.

The hash browns are kind of hiding under there.

Fried Catfish with Hash Browns and Pickled Vegetables

  • 2 fillets of catfish
  • 1 cup milk
  • 1 egg
  • 3/4 cup cornmeal
  • 1/4 cup flour
  • 1/2 tablespoon red pepper
  • vegetable oil
  • 2 potatoes, scrubbed
  • 1 onion, chopped
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 cup pickled veggies, plus some of the vinegar/juice for drizzling

Combine milk and egg in a shallow bowl and whisk together well. In another shallow container, combine cornmeal, flour, red pepper, and salt and pepper to taste.  Heat about 1/2 inch of vegetable oil in a cast iron pan over medium heat.

In the meantime, shred potatoes.  I shredded mine on the shredder attachment on the food processor, but just use a grater if you prefer.  Put into a colander and toss with a little salt.  Press down on potatoes with a paper towel to remove any excess water.

Heat a pan (ideally a really heavy bottom one like a cast iron) over medium heat with 1 tablespoon olive oil and 1 tablespoon butter.  Add 1/2 of onions and let cook until beginning to soften, about 4 minutes.  Add half of potatoes, mix well with onions, season with salt and pepper and spread in pan into thin layer, pressing onto potatoes to make a kind of large potato “cake”.  Let cook for about 4-5 minutes or until beginning to brown.  In sections, flip potatoes over and let brown on other side about 4-5 mines.  Transfer to a plate, cover with a paper towel to keep warm, and repeat whole process with remaining onions, oil, butter, and potatoes.

Put fish fillets in egg wash and coat.  Let excess drip off, dredge in flour mixture, and place in heated pan to fry.  Fry about 2-3 minutes per side or until golden brown.  Use care when turning fish so as not to rip the fillets.

Serve fish and hash browns with pickled veggies and drizzle plate with some of the vinegar from the pickled veggie jar.

Pickled Veggies

Well, the farmers’ market is done, and our garden is gone.  But, I was able to stock up the last few weeks, and with the remaining beautiful summer veggies, I made a big jar of pickled vegetables.  Though I’ll list what all I put into it, it really is just up to personal preference and what is available.  I made sure to let mine “pickle” in the fridge for at least 5 days before I started eating on them, and they should last for about a month.

You can see some other things I pickled in the background - baby cabbage with sweet red peppers and the other is cherry tomatoes.

  • 1/4 head cauliflower, chopped small
  • 1/2 cup green beans, trimmed and cut in half
  • 1/2 cup zucchini, chopped into small pieces
  • 1 red bell pepper, chopped
  • 3 sweet peppers, chopped
  • 5 radishes, quartered
  • 3 whole garlic cloves, 2 minced, 1 cut in half
  • 1 tablespoon black pepper corns
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • white vinegar (enough to fill half of the jar you are using) – I used a quart sized jar
  • 2/3 cup sugar (if using a quart)
  • 3 tablespoons salt

Blanch cauliflower and zucchini in a pot of salted boiling water for about 3 minutes.  Blanch beans in a pot of salted boiling water for about 5 minutes.  Drain each batch and shock in an ice bath.

Add enough vinegar to jar you are using to reach halfway.  Fill up remaining area in jar with water.  Pour into a medium-sized saucepan and add sugar and salt and bring to a boil.

In the meantime, add peppercorns, coriander, cumin, and garlic to jar.  Add all vegetables.  Pour vinegar mixture over and seal.  Let “pickle” in fridge for at least 5 days, and will keep for about a month in the fridge.