Hey everyone, it’s Carrillo, welcome to our recipe website. Today, I will show you a way to prepare a special dish, brad's latin inspired fried cod and polenta. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
A stunning cod fillet recipe from Matteo Metullio, this dish pairs golden pan-fried fish with creamy polenta, sweet candied tomatoes and crispy capers. A fantastic Italian fish recipe to impress your guests. Brad's Latin inspired fried cod and polenta.
Brad's Latin inspired fried cod and polenta is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Brad's Latin inspired fried cod and polenta is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Prepare For the fish
- Make ready 2 lbs cod filets, thawed and cut into fish sticks
- Make ready 1 cup flour
- Take 1 cup yellow corn meal
- Prepare 1/2 cup plain bread crumbs
- Take 1 tbs cumin and chilli powder
- Get 3 eggs, beaten
- Get For the polenta
- Make ready 1 1/2 cups white corn meal
- Make ready 1 1/2 cups milk
- Make ready 3 cups water
- Prepare 3 tsp granulated chicken bouillon
- Take 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
- Prepare 1 cup shredded mozzarella
- Get 2 tbs sour cream
- Prepare For the roasted salsa
- Get 1 bag southwest vegetable mix, frozen
- Get 1 tbs butter
- Prepare 2-3 tbs white vinegar, to taste
- Take Pinch salt
- Prepare Pinch taco seasoning
- Get Toppings
- Get Cotija cheese
An Italian staple, polenta has been around since Roman times. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, season the cod with salt and place it in the pan skin-side down (if the skin has been left on). Baste the cod steaks with the cooking juices, remove, and place on a rack.
Step by Step 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.
Prepare the kokotxas removing the nerves and the inner skin. Another easy but tasty option is this Pan-Seared Cod with Preserved-Lemon Aioli. It's hard to not love a dish that involves creamy and indulgent lemon aioli. These cod fish balls are absolutely delicious. Try the recipe for this dish: cod mixed with green onion, garlic, lemon and egg, breaded and fried. "Bacalao" or salt cod is very popular in Spanish food and it is really delicious and versatile.
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