Recipe of Any-night-of-the-week Brad's Latin inspired fried cod and polenta

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, brad's latin inspired fried cod and polenta. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Brad's Latin inspired fried cod and polenta is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Brad's Latin inspired fried cod and polenta is something that I have loved my entire life.

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

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

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