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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's latin inspired fried cod and polenta. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Brad's Latin inspired fried cod and polenta is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Brad's Latin inspired fried cod and polenta is something which I’ve loved my entire life.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Brad's Latin inspired fried cod and polenta:
  1. Take For the fish
  2. Prepare 2 lbs cod filets, thawed and cut into fish sticks
  3. Take 1 cup flour
  4. Take 1 cup yellow corn meal
  5. Take 1/2 cup plain bread crumbs
  6. Make ready 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. Take 1 1/2 cups milk
  11. Make ready 3 cups water
  12. Prepare 3 tsp granulated chicken bouillon
  13. Prepare 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
  14. Make ready 1 cup shredded mozzarella
  15. Get 2 tbs sour cream
  16. Make ready For the roasted salsa
  17. Make ready 1 bag southwest vegetable mix, frozen
  18. Get 1 tbs butter
  19. Prepare 2-3 tbs white vinegar, to taste
  20. Get Pinch salt
  21. Prepare Pinch taco seasoning
  22. Make ready Toppings
  23. Get Cotija cheese
Steps 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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