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

Before you jump to Brad's Latin inspired fried cod and polenta recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to brad's latin inspired fried cod and polenta recipe. To cook brad's latin inspired fried cod and polenta you need 23 ingredients and 9 steps. Here is how you do that.

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

This recipe is for a polenta loaf which is then sliced and fried in oil. These fried polenta slices are perfect as a base or side dish for many meat and vegetable creations. Heat the oil in a heavy large skillet over medium-high heat. Dip one of these fried polenta strips into marinara for an insanely delicious bite. Polenta Soup Giada's rustic vegetable and polenta soup is ideal for a cozy weeknight indoors.

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