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

Hey everyone, I hope you are having an incredible day today. 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 food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Brad's Latin inspired fried cod and polenta is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Brad's Latin inspired fried cod and polenta is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. 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 For the fish
  2. Make ready 2 lbs cod filets, thawed and cut into fish sticks
  3. Prepare 1 cup flour
  4. Get 1 cup yellow corn meal
  5. Make ready 1/2 cup plain bread crumbs
  6. Take 1 tbs cumin and chilli powder
  7. Get 3 eggs, beaten
  8. Get For the polenta
  9. Prepare 1 1/2 cups white corn meal
  10. Take 1 1/2 cups milk
  11. Take 3 cups water
  12. Get 3 tsp granulated chicken bouillon
  13. Make ready 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
  14. Get 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. Make ready 1 tbs butter
  19. Make ready 2-3 tbs white vinegar, to taste
  20. Make ready Pinch salt
  21. Make ready Pinch taco seasoning
  22. Make ready Toppings
  23. Take 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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