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Instructions to Serving Yummy Brad's Latin inspired fried cod and polenta

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Brad's Latin inspired fried cod and polenta

We hope you got insight 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 it.

Below are the ingridients that are required to make a delicious Brad's Latin inspired fried cod and polenta:

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

Done with the ingridients? Below are the sequences on producing 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..

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. Surprise and delight with these polenta fries! Cut cold polenta into fries; transfer to a baking sheet. Drizzle with oil, turn to coat evenly, and spread in a single layer.

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