Latin american

Recipe of Speedy Brad's Latin inspired fried cod and polenta

By Easy Recipes 10 June 2020
Recipe of Speedy Brad's Latin inspired fried cod and polenta
Recipe of Speedy Brad's Latin inspired fried cod and polenta

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Brad's Latin inspired fried cod and polenta. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

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

You can cook Brad's Latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Brad's Latin inspired fried cod and polenta

  1. You need of For the fish.
  2. Take 2 lbs of cod filets, thawed and cut into fish sticks.
  3. You need 1 cup of flour.
  4. Prepare 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. Prepare 3 of eggs, beaten.
  8. Prepare of For the polenta.
  9. You need 1 1/2 cups of white corn meal.
  10. It’s 1 1/2 cups of milk.
  11. Make ready 3 cups of water.
  12. It’s 3 tsp of granulated chicken bouillon.
  13. Make ready 1 tsp of each garlic powder, cumin, chilli powder, smoked paprika.
  14. You need 1 cup of shredded mozzarella.
  15. Take 2 tbs of sour cream.
  16. Take of For the roasted salsa.
  17. You need 1 bag of southwest vegetable mix, frozen.
  18. Make ready 1 tbs of butter.
  19. Prepare 2-3 tbs of white vinegar, to taste.
  20. You need Pinch of salt.
  21. It’s Pinch of taco seasoning.
  22. Make ready of Toppings.
  23. Take of Cotija cheese.

Another easy but tasty option is this Pan-Seared Cod with Preserved-Lemon Aioli.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).Looking for an easy snack or side dish?

Brad's Latin inspired fried cod and polenta instructions

  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..

Lemon Butter Baked Cod Crunchy Oven-Fried Fish.To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish.It would be considered cultural treason if I didn't love these little fried nuggets of salt cod and potato goldenness.

You won't go far wrong with these crunchy polenta sweet potato fries served with a delicious mint and coriander dip.Polenta is a cornmeal porridge that originates from Italy.It can be prepared with sweet or savory toppings and eaten from breakfast through dinner.These can be sliced and then fried or baked.Precooked polenta that is not opened does not need to be refrigerated.

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