Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's latin inspired fried cod and polenta. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Brad's Latin inspired fried cod and polenta is one of the most popular of current trending meals on earth. It’s appreciated 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’ve 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 get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Get For the fish
- Prepare 2 lbs cod filets, thawed and cut into fish sticks
- Get 1 cup flour
- Prepare 1 cup yellow corn meal
- Get 1/2 cup plain bread crumbs
- Get 1 tbs cumin and chilli powder
- Prepare 3 eggs, beaten
- Get For the polenta
- Prepare 1 1/2 cups white corn meal
- Take 1 1/2 cups milk
- Take 3 cups water
- Prepare 3 tsp granulated chicken bouillon
- Make ready 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
- Make ready 1 cup shredded mozzarella
- Prepare 2 tbs sour cream
- Make ready For the roasted salsa
- Take 1 bag southwest vegetable mix, frozen
- Make ready 1 tbs butter
- Make ready 2-3 tbs white vinegar, to taste
- Take Pinch salt
- Take Pinch taco seasoning
- Prepare Toppings
- Get Cotija cheese
Fu così che il Marchese diede loro un enorme paiolo promettendo loro di riempirlo di farina qualora fossero riusciti a ripararlo. Riusciti nell'impresa il nobile Cristoforo del Carretto mantenne la parola consegnando loro una ingente quantità di farina da polenta. Designers also selected these stock photos. Ratatouille Grit Cakes and Shrimp with Veggies Polenta sausage mushroom Sausages wrapped in bacon with vegetables.
Step by Step to make Brad's Latin inspired fried cod and polenta:
- Thaw frozen vegetable mix and drain in a strainer until fairly dry. My mix had corn, black beans, red pepper and onion.
- This is a pretty fast paced meal. If you have a deep fryer, it makes this a little easier.
- 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.
- Heat deep fryer, or oil in a skillet, to around 360 degrees.
- 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.
- For the polenta, heat milk water and bouillon in a lg pot until boiling.
- 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.
- 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.
- Plate polenta. Add fish on top. Garnish with pan salsa and cotija cheese. Add hot sauce if desired. Serve immediately, enjoy.
Another easy but tasty option is this Pan-Seared Cod with Preserved-Lemon Aioli. It's hard to not love a dish that involves creamy and indulgent lemon aioli. 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. The punchy snack: Fried polenta nachos with black beans, pickled red onions, avocado and feta (pictured above).
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