Hello, I am Elise. Today, I will show you a way to prepare brad’s cheesy corn fried cod w/ pickled cucumber & tomato salad recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brad’s cheesy corn fried cod w/ pickled cucumber & tomato salad Recipe
Brad’s cheesy corn fried cod w/ pickled cucumber & tomato salad is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Brad’s cheesy corn fried cod w/ pickled cucumber & tomato salad is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have brad’s cheesy corn fried cod w/ pickled cucumber & tomato salad using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brad’s cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Take For the cod
- Make ready 2 lbs wild Ling cod
- Make ready Sea salt, white pepper, and garlic powder
- Get 1 cup ap flour
- Take 2 eggs, beaten
- Get 1 cup corn meal
- Prepare 4 oz merlot belvitano cheese, shredded
- Make ready Lemon and dill for garnish
- Make ready For the salad
- Take 1 cucumber, split in half, sliced thin
- Prepare 2 tomatoes, split in half, sliced thin
- Make ready 1 tsp minced garlic
- Get to taste Sea salt, white pepper
- Prepare 1/2 tsp oregano
- Prepare 3 tbs vinegar
- Get 3 tbs vinegar
- Make ready 1 tbs olive oil
Instructions 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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