Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, brad's cheesy corn fried cod w/ pickled cucumber & tomato salad. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is something which I have loved my entire life. They are nice and they look wonderful.
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To begin with this recipe, we have to first prepare a few ingredients. You can have brad's cheesy corn fried cod w/ pickled cucumber & tomato salad using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Prepare For the cod
- Prepare 2 lbs wild Ling cod
- Get Sea salt, white pepper, and garlic powder
- Prepare 1 cup ap flour
- Get 2 eggs, beaten
- Get 1 cup corn meal
- Take 4 oz merlot belvitano cheese, shredded
- Make ready Lemon and dill for garnish
- Make ready For the salad
- Get 1 cucumber, split in half, sliced thin
- Take 2 tomatoes, split in half, sliced thin
- Get 1 tsp minced garlic
- Prepare to taste Sea salt, white pepper
- Prepare 1/2 tsp oregano
- Make ready 3 tbs red wine vinegar
- Make ready 3 tbs white wine vinegar
- Get 1 tbs olive oil
Cucumbers With Fried and Pickled Shallots. A wide variety of cucumbers pickled options are available to you, such as preservation process, processing type, and style. Most fried cod recipes will call for oil with a high smoke point like canola oil which is usually processed and not clean. I'm using for most of my clean eating recipes olive oil and I feel it works for this pan-seared recipe too.
Steps to make Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Mix all ingredients for the salad into a LG bowl. Just cover everything with water. Refrigerate for at least a half hour.
- Clean cod. Make sure that there are no bones. Cut into portion sizes. Sprinkle with seasonings. Let sit 10 minutes. Heat enough oil to fry in a shallow pan. Medium low heat.
- Dredge fish in flour, then egg, then cornmeal. Coat well. Fry in oil until golden brown. Both sides. Drain on a paper towel.
- Place in a baking dish. Top well with cheese. Place in a preheated oven at 425 until cheese is well melted.
- Remove from oven and plate fish. Squeeze fresh lemon juice over the top and garnish with dill. Add salad. Serve immediately. Enjoy.
Try this pickled cucumber recipe from Woman's Weekly and use up leftover cucumbers. Slice the cucumbers, onion and green pepper very thinly, preferably using a mandolin, and cutting the cucumber at a slight angle to give longer slices. Not all cucumbers are long and green. Explore different types of cucumbers so you can identify Kirbys are wonderfully crunchy for eating raw, but flavorful enough to be perfect for pickling too. They're also crunchy and firm enough to stand up to a bit of cooking—try throwing them in a stir-fry!
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