Rezept Brad's Latin inspired fried cod and polenta

Brad's Latin inspired fried cod and polenta - Recettes simples pour la maison. A stunning cod fillet recipe from Matteo Metullio, this dish pairs golden pan-fried fish with creamy polenta, sweet candied tomatoes and crispy capers. A fantastic Italian fish recipe to impress your guests. Heat the oil in a heavy large skillet over medium-high heat. Baste the cod steaks with the cooking juices, remove, and place on a rack. Prepare the kokotxas removing the nerves and the inner skin.

Polenta was the staple food of the poor in the North, especially those living out in the country. The corn was milled like the traditional grains had always been, and polenta came to mean corn meal mush. Another easy but tasty option is this Pan-Seared Cod with Preserved-Lemon Aioli.

Vous pouvez faire cuire Brad's Latin inspired fried cod and polenta avec 23 épices et 9 étapes. Voir le guide suivant!

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.

It's hard to not love a dish that involves creamy and indulgent lemon aioli. 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. The fried polenta cake is then topped with a simple capresse salad (tomato, basil and fresh mozzarella), making it a great summer dish. * Top with a poached or fried egg and serve for breakfast. * Top with tomato sauce, shredded cheese and serve alongside meat.

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. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, season the cod with salt and place it in the pan skin-side down (if the skin has been left on). The Fried Cod recipe out of our category saltwater Fish! Melt the butter with the oil in a pan and fry the fish.