Brad's Latin inspired fried cod and polenta Recipe

Categories: Recipes

Brad's Latin inspired fried cod and polenta Recipe

Brad's Latin inspired fried cod and polenta

Brad's Latin inspired fried cod and polenta. Great recipe for 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. Great recipe for Brad's pretzel crusted cod with cilantro lime aioli.

Ingredients

Prepare of For the fish
Prepare 2 lbs of cod filets, thawed and cut into fish sticks
You need 1 cup of flour
You need 1 cup of yellow corn meal
Prepare 1/2 cup of plain bread crumbs
It’s 1 tbs of cumin and chilli powder
You need 3 of eggs, beaten
It’s of For the polenta
Prepare 1 1/2 cups of white corn meal
Prepare 1 1/2 cups of milk
It’s 3 cups of water
It’s 3 tsp of granulated chicken bouillon
It’s 1 tsp of each garlic powder, cumin, chilli powder, smoked paprika
You need 1 cup of shredded mozzarella
You need 2 tbs of sour cream
It’s of For the roasted salsa
You need 1 bag of southwest vegetable mix, frozen
You need 1 tbs of butter
You need 2-3 tbs of white vinegar, to taste
It’s Pinch of salt
You need Pinch of taco seasoning
You need of Toppings
Prepare of Cotija cheese

Steps

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..

Polenta is done when texture is creamy and the individual grains are tender. As cod is quite a mild flavoured fish, it relies on sauces and accompaniments for extra interest. For example, Anna Hansen pairs pan-fried cod fillets with clams and chorizo while Stephen Crane serves cod fillets with squid and fennel in a rich bouillabaisse sauce. As it says, a lovely light sweet bread that's great for breakfast. Cozido Portuguesa – Portuguese Stew – A meat and vegetable stew.

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