Recipe: Appetizing Brad's Latin inspired fried cod and polenta
Brad's Latin inspired fried cod and polenta. Brad's Latin inspired fried cod and polenta. While Washington state is under complete lock down, i am not slowing down in the kitchen. ???? this was something I conceptualized using ingredients i had lying around. A stunning cod fillet recipe from Matteo Metullio, this dish pairs golden pan-fried fish with creamy polenta, sweet candied tomatoes and crispy capers.
Crispy on the top and bottom and dense and creamy in the center. Heat the oil in a heavy large skillet over medium-high heat. Pan fried cod pairs well with many sides. You can cook Brad's Latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you cook that.
Ingredients of Brad's Latin inspired fried cod and polenta
- You need of For the fish.
- You need 2 lbs of cod filets, thawed and cut into fish sticks.
- You need 1 cup of flour.
- It’s 1 cup of yellow corn meal.
- Prepare 1/2 cup of plain bread crumbs.
- It’s 1 tbs of cumin and chilli powder.
- Prepare 3 of eggs, beaten.
- It’s of For the polenta.
- You need 1 1/2 cups of white corn meal.
- Prepare 1 1/2 cups of milk.
- Prepare 3 cups of water.
- Prepare 3 tsp of granulated chicken bouillon.
- You need 1 tsp of each garlic powder, cumin, chilli powder, smoked paprika.
- Prepare 1 cup of shredded mozzarella.
- It’s 2 tbs of sour cream.
- You need of For the roasted salsa.
- It’s 1 bag of southwest vegetable mix, frozen.
- Prepare 1 tbs of butter.
- It’s 2-3 tbs of white vinegar, to taste.
- Prepare Pinch of salt.
- You need Pinch of taco seasoning.
- Prepare of Toppings.
- It’s of Cotija cheese.
French fries often accompanies cod and is popularly known as "fish and chips" — although in the traditional British version the cod is deep fried. In Russia, mashed potatoes or rice are the most common side dishes. The simplicity of the side highlights the natural. Another easy but tasty option is this Pan-Seared Cod with Preserved-Lemon Aioli.
Brad's Latin inspired fried cod and polenta instructions
- Thaw frozen vegetable mix and drain in a strainer until fairly dry. My mix had corn, black beans, red pepper and onion..
- This is a pretty fast paced meal. If you have a deep fryer, it makes this a little easier..
- For the fish, I prefer to use ziplock bags to bread them. It makes things easier with less mess. Put 1/2 cup flour in one bag, the rest of the flour, cornmeal, bread crumbs, and spices in another bag. Beat eggs in a flat bottom bowl..
- Heat deep fryer, or oil in a skillet, to around 360 degrees..
- Place 4-5 pieces of fish in flour bag and shake. Dredge in egg. Then place in the breading bag. Shake. Fry until golden brown. Drain on paper towels and keep heated in a 170 degree oven. Repeat until all fish is done..
- For the polenta, heat milk water and bouillon in a lg pot until boiling..
- Mix cornmeal and seasonings. Very slowly whisk cornmeal into boiling liquid whisk constantly. Reduce heat to low and simmer until polenta is cooked through. Whisk often. When polenta is tender, add cheese and sour cream. Incorporate well..
- For the salsa, heat a dry frying pan over medium heat. Add veggie mix and fry until all the water dries out. Add vinegar 1 tbs at a time, allowing pan to dry out between additions. Add butter and season to taste..
- Plate polenta. Add fish on top. Garnish with pan salsa and cotija cheese. Add hot sauce if desired. Serve immediately, enjoy..
It's hard to not love a dish that involves creamy and indulgent lemon aioli. There is nothing fancy about this but if your looking for a crispy coating without any deep-frying this is about as good as it gets, If your skillet is not large enough to hold all of the fish, then transfer to a baking sheet that has been coated. Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. It might be because it was served at Thanksgiving, in lieu of actual turkey, when early New England settlers had little but fish.