Brad's Latin inspired fried cod and polenta
Brad's Latin inspired fried cod and polenta

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, brad's latin inspired fried cod and polenta. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Brad's Latin inspired fried cod and polenta is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Brad's Latin inspired fried cod and polenta is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook brad's latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Brad's Latin inspired fried cod and polenta:
  1. Get For the fish
  2. Take 2 lbs cod filets, thawed and cut into fish sticks
  3. Prepare 1 cup flour
  4. Take 1 cup yellow corn meal
  5. Make ready 1/2 cup plain bread crumbs
  6. Get 1 tbs cumin and chilli powder
  7. Take 3 eggs, beaten
  8. Prepare For the polenta
  9. Prepare 1 1/2 cups white corn meal
  10. Get 1 1/2 cups milk
  11. Get 3 cups water
  12. Take 3 tsp granulated chicken bouillon
  13. Get 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
  14. Make ready 1 cup shredded mozzarella
  15. Make ready 2 tbs sour cream
  16. Get For the roasted salsa
  17. Get 1 bag southwest vegetable mix, frozen
  18. Prepare 1 tbs butter
  19. Prepare 2-3 tbs white vinegar, to taste
  20. Get Pinch salt
  21. Take Pinch taco seasoning
  22. Get Toppings
  23. Prepare Cotija cheese
Instructions to make Brad's Latin inspired fried cod and polenta:
  1. Thaw frozen vegetable mix and drain in a strainer until fairly dry. My mix had corn, black beans, red pepper and onion.
  2. This is a pretty fast paced meal. If you have a deep fryer, it makes this a little easier.
  3. 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.
  4. Heat deep fryer, or oil in a skillet, to around 360 degrees.
  5. 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.
  6. For the polenta, heat milk water and bouillon in a lg pot until boiling.
  7. 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.
  8. 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.
  9. 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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