Brad's Latin inspired fried cod and polenta

Posted on January 29, 2022

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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 prepared to make Brad's Latin inspired fried cod and polenta:

For the fish
2 lbs cod filets, thawed and cut into fish sticks
1 cup flour
1 cup yellow corn meal
1/2 cup plain bread crumbs
1 tbs cumin and chilli powder
3 eggs, beaten
For the polenta
1 1/2 cups white corn meal
1 1/2 cups milk
3 cups water
3 tsp granulated chicken bouillon
1 tsp each garlic powder, cumin, chilli powder, smoked paprika
1 cup shredded mozzarella
2 tbs sour cream
For the roasted salsa
1 bag southwest vegetable mix, frozen
1 tbs butter
2-3 tbs white vinegar, to taste
Pinch salt
Pinch taco seasoning
Toppings
Cotija cheese

Steps to make a Brad's Latin inspired fried cod and polenta

Thaw frozen vegetable mix and drain in a strainer until fairly dry. My mix had corn, black beans, red pepper and onion.

This is a pretty fast paced meal. If you have a deep fryer, it makes this a little easier.

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.

Heat deep fryer, or oil in a skillet, to around 360 degrees.

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.

For the polenta, heat milk water and bouillon in a lg pot until boiling.

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.

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.

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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