A sure sign that summer is here are the roadside peach trucks and just in time for the season is the publication of The Peach Truck Cookbook. We recently received our copy and have been waiting on the fresh peaches to show up. The team of Jessica and Stephen Rose have been delivering succulent peaches across the South for years and are now on tour nationally to deliver their peaches and promote the new cookbook. Look for them in Knoxville on June 15th and grab some of their fresh fruit along with a copy of this well-written cookbook that features not only their original recipes, but a slew of recipes from some of the best known chefs who have become regular customers of The Peach Truck. You’ll find Knoxville native and owner of Nashville’s 404 Kitchen Matt Bolus’s Peach Chicken, Sean Brock’s famous Cheese Burger, and Burger Up’s delicious peach cocktails among others. 

The Peach Truck Cookbook

Along with the recipe collection, the book provides the history of peach culture as well as tips on caring for your peaches and peach trees and recommendations on finding the best peach dishes in restaurants. 

The Peach Truck Cookbook

We jumped right in with their Peach Salsa. In the book, they use fried catfish, but we had some of the excellent Sitka Sea Bass in the freezer and used it (visit link and use code KNOXFOODIE19 for a $25 off deal on your own fish order). We made a couple small modifications to their version like adding some lemon juice to the salsa and of course we used Olde Virden’s Sprinkles in place of the cayenne. Their Spicy Verde blend lended a nice ‘green heat’ to the fish. This recipe is a keeper and we’ll be making it again and again! Today, we’re using the leftover salsa on top of an arugula salad for lunch. 

The Peach Truck Salsa with Cornmeal Crusted Fish
Serves 8
This delicious summertime salsa is great with fish but would go equally well with a nice piece of pork.
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Prep Time
30 min
Cook Time
30 min
Total Time
30 min
Prep Time
30 min
Cook Time
30 min
Total Time
30 min
500 calories
43 g
136 g
14 g
47 g
3 g
368 g
1234 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
368g
Servings
8
Amount Per Serving
Calories 500
Calories from Fat 129
% Daily Value *
Total Fat 14g
22%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 136mg
45%
Sodium 1234mg
51%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
15%
Sugars 9g
Protein 47g
Vitamin A
13%
Vitamin C
27%
Calcium
16%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. SALSA
  2. 3 medium peaches, peeled, pitted, and diced
  3. 2 green onions, chopped
  4. ¾ cup diced jicama
  5. ¼ cup diced cucumber
  6. ¼ tsp ground coriander
  7. ¼ cup fresh cilantro
  8. 1 small jalapeno, seeded and finely diced
  9. juice of 1 lemon
  10. ½ tsp kosher salt
  11. CATFISH
  12. vegetable oil for frying
  13. 2 cups fine yellow cornmeal
  14. 1 TBSP kosher salt
  15. 2 tsp black pepper
  16. ¼ tsp Olde Virden’s Spicy Verde (or cayenne)
  17. ½ tsp garlic powder
  18. 2 cups buttermilk
  19. 8 fish filets
Instructions
  1. For the Salsa
  2. Combine ingredients in medium bowl and set aside or store in refrigerator.
  3. For Fish
  4. In a large frying pan add 1-1 ½” vegetable oil and heat on medium-high to about 350°.
  5. Combine cornmeal, salt, pepper, Olde Virden’s, garlic powder in bowl (we use a pie pan for breading.). In another bowl or pie plate, add buttermilk.
  6. Working one or two filets at a time, coat with buttermilk and move to cornmeal mix, coating well and shaking excess off. Fry in oil until golden brown on each side. About 3 minutes per side. Remove to a paper towel to allow oil to drain.
  7. To serve, top filets with salsa and enjoy.
beta
calories
500
fat
14g
protein
47g
carbs
43g
more
Adapted from The Peach Truck Cookbook
KnoxFoodie http://knoxfoodie.com/
The Peach Truck Cookbook The Peach Truck Cookbook