Brad's Latin inspired fried cod and polenta. Brad's Latin inspired fried cod and polenta. 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. A stunning cod fillet recipe from Matteo Metullio, this dish pairs golden pan-fried fish with creamy polenta, sweet candied tomatoes and crispy capers.

Serve sautéed cod with crisp polenta rounds, a tangy tomato salad, and wilted spinach with garlic. Make this delicious Italian inspired Fried Polenta appetizer, it's budget friendly so it's perfect for parties or gatherings. Crispy on the top and bottom and dense and creamy in the center.

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, brad's latin inspired fried cod and polenta. It is one of my favorites. For mine, I will make it a bit tasty. 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 in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Brad's Latin inspired fried cod and polenta is something which I have loved my whole life.

Brad's Latin inspired fried cod and polenta. 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. A stunning cod fillet recipe from Matteo Metullio, this dish pairs golden pan-fried fish with creamy polenta, sweet candied tomatoes and crispy capers.

To begin with this particular recipe, we must 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. {Get of For the fish.
  2. {Make ready 2 lbs of cod filets, thawed and cut into fish sticks.
  3. {Prepare 1 cup of flour.
  4. {Get 1 cup of yellow corn meal.
  5. {Prepare 1/2 cup of plain bread crumbs.
  6. {Prepare 1 tbs of cumin and chilli powder.
  7. {Make ready 3 of eggs, beaten.
  8. {Get of For the polenta.
  9. {Get 1 1/2 cups of white corn meal.
  10. {Make ready 1 1/2 cups of milk.
  11. {Make ready 3 cups of water.
  12. {Get 3 tsp of granulated chicken bouillon.
  13. {Prepare 1 tsp of each garlic powder, cumin, chilli powder, smoked paprika.
  14. {Prepare 1 cup of shredded mozzarella.
  15. {Get 2 tbs of sour cream.
  16. {Make ready of For the roasted salsa.
  17. {Take 1 bag of southwest vegetable mix, frozen.
  18. {Make ready 1 tbs of butter.
  19. {Make ready 2-3 tbs of white vinegar, to taste.
  20. {Prepare Pinch of salt.
  21. {Take Pinch of taco seasoning.
  22. {Prepare of Toppings.
  23. {Make ready of Cotija cheese.

Baste the cod steaks with the cooking juices, remove, and place on a rack. Prepare the kokotxas removing the nerves and the inner skin. Salt cod does double duty in this fritter topped with piquant cod salsa. A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips.

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..

This creamy codfish mousse is delicious served with char-grilled squares of polenta. Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The punchy snack: Fried polenta nachos with black beans, pickled red onions, avocado and feta (pictured above). Dare we say these fried polenta strips are better than the tortilla chips they replace in this dish?

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