Recipe: Appetizing Brad's Latin inspired fried cod and polenta
Recipe: Appetizing Brad's Latin inspired fried cod and polenta Delicious, fresh and tasty.
Brad's Latin inspired fried cod and polenta. Brad's Latin inspired fried cod and polenta. While Washington state is under complete lock down, i am not slowing down in the kitchen. 😅 this was something I conceptualized using ingredients i had lying around. Fish and chips with polenta fries.
Heat the oil in a heavy large skillet over medium-high heat.
Make this delicious Italian inspired Fried Polenta appetizer, it's budget friendly so it's perfect for parties or gatherings.
Crispy on the top and bottom and dense and creamy in the center.
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
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Prepare of For the fish.
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You need 2 lbs of cod filets, thawed and cut into fish sticks.
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Prepare 1 cup of flour.
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You need 1 cup of yellow corn meal.
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It’s 1/2 cup of plain bread crumbs.
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You need 1 tbs of cumin and chilli powder.
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It’s 3 of eggs, beaten.
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It’s of For the polenta.
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You need 1 1/2 cups of white corn meal.
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You need 1 1/2 cups of milk.
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You need 3 cups of water.
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It’s 3 tsp of granulated chicken bouillon.
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Prepare 1 tsp of each garlic powder, cumin, chilli powder, smoked paprika.
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Prepare 1 cup of shredded mozzarella.
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It’s 2 tbs of sour cream.
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It’s of For the roasted salsa.
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You need 1 bag of southwest vegetable mix, frozen.
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You need 1 tbs of butter.
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You need 2-3 tbs of white vinegar, to taste.
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Prepare Pinch of salt.
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Prepare Pinch of taco seasoning.
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You need of Toppings.
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It’s of Cotija cheese.
A delicious way to enjoy polenta.
This recipe goes with Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce.
Prep and chill the polenta up to a day ahead; then cook.
To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish.
Brad's Latin inspired fried cod and polenta step by step
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Thaw frozen vegetable mix and drain in a strainer until fairly dry. My mix had corn, black beans, red pepper and onion..
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This is a pretty fast paced meal. If you have a deep fryer, it makes this a little easier..
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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..
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Heat deep fryer, or oil in a skillet, to around 360 degrees..
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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..
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For the polenta, heat milk water and bouillon in a lg pot until boiling..
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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..
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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..
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Plate polenta. Add fish on top. Garnish with pan salsa and cotija cheese. Add hot sauce if desired. Serve immediately, enjoy..
It would be considered cultural treason if I didn't love these little fried nuggets of salt cod and potato goldenness.
Most fried cod recipes will call for oil with a high smoke point like canola oil which is usually processed and not clean.
I'm using for most of my clean eating recipes olive oil and I feel it works for this pan-seared recipe too.
The punchy snack: Fried polenta nachos with black beans, pickled red onions, avocado and feta (pictured above).
Dare we say these fried polenta strips are better than the tortilla chips they replace in this dish?
