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

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

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

Polenta is usually boiled in water (sometimes milk) until cooked through and either served straight away or chilled then sliced and fried. When prepared in the traditional way, polenta is cooked in a copper pot called a paiolo and stirred with a large wooden spoon known as the torello. 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. Add ground turkey, chili powder, cumin, and cayenne pepper.

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.

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. Add ground turkey, chili powder, cumin, and cayenne pepper. To make the ragu: Put the mushrooms in a small bowl and pour the wine over them. Drain, reserving both the mushrooms and the. Reduce the heat to low and cook until the mixture thickens and the cornmeal is.

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