Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, brad's cheesy corn fried cod w/ pickled cucumber & tomato salad. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Dredge fish in flour, then egg, then cornmeal. Fry in oil until golden brown. We hope this Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad recipe will certainly provide you some concept for you to come to be a remarkable chef.
Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook brad's cheesy corn fried cod w/ pickled cucumber & tomato salad using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Take For the cod
- Get 2 lbs wild Ling cod
- Make ready Sea salt, white pepper, and garlic powder
- Get 1 cup ap flour
- Get 2 eggs, beaten
- Get 1 cup corn meal
- Get 4 oz merlot belvitano cheese, shredded
- Get Lemon and dill for garnish
- Take For the salad
- Take 1 cucumber, split in half, sliced thin
- Take 2 tomatoes, split in half, sliced thin
- Get 1 tsp minced garlic
- Make ready to taste Sea salt, white pepper
- Get 1/2 tsp oregano
- Make ready 3 tbs red wine vinegar
- Take 3 tbs white wine vinegar
- Make ready 1 tbs olive oil
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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.
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