Easiest Recipe: Tasty Brad's Latin inspired fried cod and polenta

Brad's Latin inspired fried cod and polenta. 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. Heat the oil in a heavy large skillet over medium-high heat.

Brad's Latin inspired fried cod and polenta Our Pan-Fried Polenta Rounds with Shrimp are the perfect appetizer if you're looking for an impressive recipe. Combine jumbo shrimp with lemon zest, fennel, onion, and red pepper flakes atop crispy polenta with zesty marinara sauce for a starter that is sure to impress your guests. Another easy but tasty option is this Pan-Seared Cod with Preserved-Lemon Aioli. You can cook Brad's Latin inspired fried cod and polenta using 23 simple ingredients and 9 easy steps. Here is how you cook this tasty food.

Ingredients of Brad's Latin inspired fried cod and polenta

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

It's hard to not love a dish that involves creamy and indulgent lemon aioli. Fried Polenta: Fried polenta tastes AMAZING. It's one of the best fried foods out there as far as I'm concerned. Frying polenta gives it a chewy and crunchy outside, while the inside stays nice and creamy.

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..

It's perfect served with marinara sauce on the side! 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. Sprinkle in the polenta while stirring, bring to a boil and season with salt and pepper. Season polenta with salt and pepper and transfer to plates.