Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, brad's latin inspired fried cod and polenta. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Brad's Latin inspired fried cod and polenta is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Brad's Latin inspired fried cod and polenta is something that I’ve loved my whole life. They are fine and they look wonderful.
Brad's Latin inspired fried cod and polenta. When polenta is tender, add cheese and sour cream. For the salsa, heat a dry frying pan over medium heat.
To get started with this particular recipe, we must prepare a few ingredients. You can have brad's latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Brad's Latin inspired fried cod and polenta:
- Get For the fish
- Get 2 lbs cod filets, thawed and cut into fish sticks
- Prepare 1 cup flour
- Prepare 1 cup yellow corn meal
- Make ready 1/2 cup plain bread crumbs
- Get 1 tbs cumin and chilli powder
- Get 3 eggs, beaten
- Take For the polenta
- Take 1 1/2 cups white corn meal
- Make ready 1 1/2 cups milk
- Make ready 3 cups water
- Make ready 3 tsp granulated chicken bouillon
- Prepare 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
- Get 1 cup shredded mozzarella
- Get 2 tbs sour cream
- Take For the roasted salsa
- Take 1 bag southwest vegetable mix, frozen
- Take 1 tbs butter
- Make ready 2-3 tbs white vinegar, to taste
- Make ready Pinch salt
- Get Pinch taco seasoning
- Get Toppings
- Prepare Cotija cheese
The flavor is a little richer when preparing this way. I use bacon ends and pieces for this. Prick bottoms of pue shells with a fork. Brush pie shells with melted butter.
Instructions to make Brad's Latin inspired fried cod and polenta:
- 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.
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. Coat the polenta in flour and fry in batches until. Matteo Metullio's pan-fried cod fillet recipe is served atop a mound of creamy polenta mousse, which in turn is studded with crisp fried capers, candied tomatoes and succulent slices of anchovy. The chef recommends Cantabrian anchovies above all others, an area known in particular for the size and quality of its fish. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency.
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