Recipe of Super Quick Homemade Brad's Latin inspired fried cod and polenta

Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Steps to Make Award-winning Brad's Latin inspired fried cod and polenta. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Brad's Latin inspired fried cod and polenta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's Latin inspired fried cod and polenta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Brad's Latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you can achieve that.

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. It turned out pretty good.

Ingredients and spices that need to be Prepare to make Brad's Latin inspired fried cod and polenta:

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

Instructions to make 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.

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