Steps to Prepare Speedy Brad's Latin inspired fried cod and polenta
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Favorite Brad's Latin inspired fried cod and polenta. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Brad's Latin inspired fried cod and polenta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's Latin inspired fried cod and polenta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin 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.
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. It turned out pretty good.
Ingredients and spices that need to be Make ready to make Brad's Latin inspired fried cod and polenta:
- For the fish
- 2 lbs cod filets, thawed and cut into fish sticks
- 1 cup flour
- 1 cup yellow corn meal
- 1/2 cup plain bread crumbs
- 1 tbs cumin and chilli powder
- 3 eggs, beaten
- For the polenta
- 1 1/2 cups white corn meal
- 1 1/2 cups milk
- 3 cups water
- 3 tsp granulated chicken bouillon
- 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
- 1 cup shredded mozzarella
- 2 tbs sour cream
- For the roasted salsa
- 1 bag southwest vegetable mix, frozen
- 1 tbs butter
- 2-3 tbs white vinegar, to taste
- Pinch salt
- Pinch taco seasoning
- Toppings
- 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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