Crispy Black-Eyed Peas

By Mother_Daniel

"Old Bay seasoning is typically aligned with such seminal East Coast dishes as crab and shrimp boils. However, since moving to Chicago, Zoe Schor* has been able to bring a taste of her Mid-Atlantic hometown to her new position at Ada Street. In her recipe for crispy black-eyed peas, Schor uses Old Bay, turning a satisfying bar bite into something all the more snackable. Paired with a cold beer, it transported us directly to a harbor on the Chesapeake Bay." - Tasting Table, 4/19/2012

*“Zoe Schor worked as executive chef at the Darkroom on Melrose in Los Angeles, chef de partie at Thomas Keller?s Bouchon in Yountville, CA, executive sous chef at Todd English?s Beso in Los Angeles and on the line at Tom Colicchio?s Craft in Los Angeles. She is now the executive chef at the recently opened Ada Street in Chicago.” http://adastreetchicago.com/

Ingredients

• 3 1/2 cups frozen black-eyed peas
• 1 C. buttermilk
• 1 T. plus 1 t. kosher salt, divided
• Vegetable oil
• 1 C. all-purpose flour
• 1 C. semolina flour
• 1/4 C. Old Bay seasoning
• 2 t. cayenne pepper
• Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/8139/chefs_recipes/A_new_use_for_Old_Bay.htm#ixzz2jtZDE01S

Details

Preparation time 75mins
Cooking time 75mins
Adapted from tastingtable.com

Preparation

Step 1

In a fine-mesh sieve, rinse the frozen peas under hot water until they are no longer cold to the touch. Shake off the water and transfer to a medium bowl. Add the buttermilk and 1 tablespoon of the salt, stir, and set aside for 1 hour.

In a medium saucepan set over medium heat, heat 2 inches of oil until it reaches 350? on a digital thermometer.

Meanwhile, in a medium bowl, combine the flour, semolina, Old Bay and cayenne pepper. Drain the peas through a colander or sieve, shaking the beans to remove the excess liquid. Turn them out into the seasoned flour and toss to coat.

Use a slotted spoon to remove the peas from the flour, tapping them to remove extra flour, and add the seasoned peas to the hot oil. Fry until golden brown, 4 to 5 minutes. Use a slotted spoon to transfer the fried peas to a paper-towel-lined plate and immediately season with the remaining 1 teaspoon of salt. Serve warm.