Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's latin inspired fried cod and polenta. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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. A fantastic Italian fish recipe to impress your guests.
Brad's Latin inspired fried cod and polenta is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Brad's Latin inspired fried cod and polenta is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook brad's latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brad's Latin inspired fried cod and polenta:
- Prepare For the fish
- Make ready 2 lbs cod filets, thawed and cut into fish sticks
- Make ready 1 cup flour
- Get 1 cup yellow corn meal
- Take 1/2 cup plain bread crumbs
- Get 1 tbs cumin and chilli powder
- Take 3 eggs, beaten
- Make ready For the polenta
- Make ready 1 1/2 cups white corn meal
- Get 1 1/2 cups milk
- Get 3 cups water
- Prepare 3 tsp granulated chicken bouillon
- Prepare 1 tsp each garlic powder, cumin, chilli powder, smoked paprika
- Take 1 cup shredded mozzarella
- Prepare 2 tbs sour cream
- Get For the roasted salsa
- Make ready 1 bag southwest vegetable mix, frozen
- Prepare 1 tbs butter
- Get 2-3 tbs white vinegar, to taste
- Make ready Pinch salt
- Take Pinch taco seasoning
- Take Toppings
- Take Cotija cheese
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. Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Steps 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.
Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Salt cod does double duty in this fritter topped with piquant cod salsa. A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips. This creamy codfish mousse is delicious served with char-grilled squares of polenta.
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