Step-by-Step Guide to Prepare Perfect Brad's Latin inspired fried cod and polenta

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, brad's latin inspired fried cod and polenta. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Brad's Latin inspired fried cod and polenta is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Brad's Latin inspired fried cod and polenta is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have brad's latin inspired fried cod and polenta using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Brad's Latin inspired fried cod and polenta:

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

Instructions 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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