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.

And it is perfect for dunking in homemade tartar sauce. The first step to making fried cod is to make sure that you season the fish liberally with salt and pepper. You'll season the crust too, but seasoning the fish helps. You can have Brad's Latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Brad's Latin inspired fried cod and polenta

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

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. Arrange cod on polenta and drizzle with dill pesto. Drizzle iwth cooking liquid to taste, place scallions around the fish and serve.

Brad's Latin inspired fried cod and polenta step by step

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..

Typically served hot, polenta is thought of as a great winter-time comfort food, but in this recipe, because it is chilled then deep fried. 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. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat.

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