Hey everyone, it is me, Connelly, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brad's latin inspired fried cod and polenta. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Brad's Latin inspired fried cod and polenta is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Brad's Latin inspired fried cod and polenta is something that I’ve loved my entire life.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Brad's Latin inspired fried cod and polenta:
- Take For the fish
- Prepare 2 lbs cod filets, thawed and cut into fish sticks
- Get 1 cup flour
- Get 1 cup yellow corn meal
- Prepare 1/2 cup plain bread crumbs
- Make ready 1 tbs cumin and chilli powder
- Prepare 3 eggs, beaten
- Prepare For the polenta
- Take 1 1/2 cups white corn meal
- Prepare 1 1/2 cups milk
- Make ready 3 cups water
- Take 3 tsp granulated chicken bouillon
- Make ready 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
- Make ready 1 cup shredded mozzarella
- Prepare 2 tbs sour cream
- Get For the roasted salsa
- Take 1 bag southwest vegetable mix, frozen
- Prepare 1 tbs butter
- Take 2-3 tbs white vinegar, to taste
- Get Pinch salt
- Prepare Pinch taco seasoning
- Get Toppings
- Make ready Cotija cheese
Steps 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.
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