Hey everyone, hope you’re having an incredible day today. 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. This time, I will make it a little bit unique. This will be really delicious.
See great recipes for Pickled Cucumber too!. Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad. Usa tu cuenta Uber para pedir entregas de Chipmonks en Chicago.
Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first 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 it.
The ingredients needed to make Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Take For the cod
- Prepare 2 lbs wild Ling cod
- Prepare Sea salt, white pepper, and garlic powder
- Prepare 1 cup ap flour
- Get 2 eggs, beaten
- Take 1 cup corn meal
- Take 4 oz merlot belvitano cheese, shredded
- Get Lemon and dill for garnish
- Get For the salad
- Prepare 1 cucumber, split in half, sliced thin
- Prepare 2 tomatoes, split in half, sliced thin
- Prepare 1 tsp minced garlic
- Prepare to taste Sea salt, white pepper
- Get 1/2 tsp oregano
- Take 3 tbs red wine vinegar
- Prepare 3 tbs white wine vinegar
- Take 1 tbs olive oil
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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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