Maryland Summer Succotash with Fish Pepper Vinaigrette

Ingredients

• 1 fish pepper or jalapeño chile (see Note), stemmed
• 1/3 cup pickled okra brine (reserved from pickled okra jar)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon granulated cane sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/3 cup olive oil
• 3 quarts water
• 3 large tomatoes (about 1 3/4 pounds), cored
• 1 cup black-eyed peas
• 1 1/2 tablespoons kosher salt , divided, plus more to taste
• 2 tablespoons unsalted butter
• 1 yellow onion , finely chopped
• 1 small red bell pepper , chopped
• 1 small green bell pepper , chopped
• 2 garlic cloves , finely chopped
• 3 cups fresh yellow corn kernels (from 4 ears)
• 1 tablespoon berbere (see Note)
• Black pepper , to taste
• Microgreens , for garnish (optional)
• Vegetable oil , for frying
• 1 large egg
• 2 tablespoons water
• 1/2 cup corn flour (about 2 1/2 ounces)
• 1/4 cup fine yellow cornmeal (such as Indian Head)
• 1/2 teaspoon kosher salt , plus more to taste
• 1/2 teaspoon black pepper
• 8 ounces jarred pickled okra , patted dry and sliced into 1/2-inch pieces

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