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The ingredients needed to cook Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Take For the cod
- Provide 2 lbs wild Ling cod
- Get Sea salt, white pepper, and garlic powder
- You need 1 cup ap flour
- Take 2 eggs, beaten
- Prepare 1 cup corn meal
- You need 4 oz merlot belvitano cheese, shredded
- Prepare Lemon and dill for garnish
- Get For the salad
- Take 1 cucumber, split in half, sliced thin
- Get 2 tomatoes, split in half, sliced thin
- Provide 1 tsp minced garlic
- Take to taste Sea salt, white pepper
- Use 1/2 tsp oregano
- Use 3 tbs red wine vinegar
- Take 3 tbs white wine vinegar
- Get 1 tbs olive oil
Steps to make Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Mix all ingredients for the salad into a LG bowl. Just cover everything with water. Refrigerate for at least a half hour.
- Clean cod. Make sure that there are no bones. Cut into portion sizes. Sprinkle with seasonings. Let sit 10 minutes. Heat enough oil to fry in a shallow pan. Medium low heat.
- Dredge fish in flour, then egg, then cornmeal. Coat well. Fry in oil until golden brown. Both sides. Drain on a paper towel.
- Place in a baking dish. Top well with cheese. Place in a preheated oven at 425 until cheese is well melted.
- Remove from oven and plate fish. Squeeze fresh lemon juice over the top and garnish with dill. Add salad. Serve immediately. Enjoy.
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. Toss cucumbers, dill, and pickled shallots with the pickling liquid in a large bowl. Season to taste and set aside. Cucumbers With Fried and Pickled Shallots.
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