Half an Hour to Cooking 5-Star Brad's Latin inspired fried cod and polenta

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

To make an unforgettable Brad's Latin inspired fried cod and polenta, here are the components needed:

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

After readying the materials, next you are ready to prepare your appetizing Brad's Latin inspired fried cod and polenta by following the instructions below:

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.

Recipe : Brad's Latin inspired fried cod and polenta

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