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The ingredients needed to cook Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Get For the cod
- Prepare 2 lbs wild Ling cod
- Use Sea salt, white pepper, and garlic powder
- Prepare 1 cup ap flour
- Get 2 eggs, beaten
- Use 1 cup corn meal
- Use 4 oz merlot belvitano cheese, shredded
- You need Lemon and dill for garnish
- Prepare For the salad
- Use 1 cucumber, split in half, sliced thin
- Prepare 2 tomatoes, split in half, sliced thin
- Use 1 tsp minced garlic
- Use to taste Sea salt, white pepper
- Prepare 1/2 tsp oregano
- Get 3 tbs red wine vinegar
- Use 3 tbs white wine vinegar
- Use 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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