Brad's Latin inspired fried cod and polenta. Great recipe for Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. I was feeling like surf and turf. So I made a red wine and balsamic braised short rib.

It's been a good fishing season. So I decided to make this salmon pad thai with the freshest wild salmon available. You can also add some scrambled egg to this dish if desired. You can cook Brad's Latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Brad's Latin inspired fried cod and polenta

You need of For the fish.
It's 2 lbs of cod filets, thawed and cut into fish sticks.
It's 1 cup of flour.
You need 1 cup of yellow corn meal.
Prepare 1/2 cup of plain bread crumbs.
It's 1 tbs of cumin and chilli powder.
It's 3 of eggs, beaten.
It's of For the polenta.
It's 1 1/2 cups of white corn meal.
You need 1 1/2 cups of milk.
Prepare 3 cups of water.
Prepare 3 tsp of granulated chicken bouillon.
You need 1 tsp of each garlic powder, cumin, chilli powder, smoked paprika.
Prepare 1 cup of shredded mozzarella.
Prepare 2 tbs of sour cream.
Prepare of For the roasted salsa.
You need 1 bag of southwest vegetable mix, frozen.
It's 1 tbs of butter.
Prepare 2-3 tbs of white vinegar, to taste.
Prepare Pinch of salt.
You need Pinch of taco seasoning.
Prepare of Toppings.
It's of Cotija cheese.

I opted out on this round. Matteo Metullio's pan-fried cod fillet recipe is served atop a mound of creamy polenta mousse, which in turn is studded with crisp fried capers, candied tomatoes and succulent slices of anchovy. The chef recommends Cantabrian anchovies above all others, an area known in particular for the size and quality of its fish. Coat the polenta in flour and fry in batches until.

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

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..

Coarse-ground cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. Reduce the heat to low and cook until the mixture thickens and the cornmeal is. Polenta is a traditional Northern Italian dish, but has become a classic nationwide thanks to its simple taste, made of corn flour and water, that is also versatile enough to be included in the greatest restaurant menus in the world. Heat oil in a large non-stick pan over.