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Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, brad's cheesy corn fried cod w/ pickled cucumber & tomato salad. This time, I will make it a bit tasty.
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To begin with this recipe, we must prepare a few ingredients. You can have 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
- Take 2 lbs wild Ling cod
- Get Sea salt, white pepper, and garlic powder
- Prepare 1 cup ap flour
- Prepare 2 eggs, beaten
- Make ready 1 cup corn meal
- Prepare 4 oz merlot belvitano cheese, shredded
- Take Lemon and dill for garnish
- Make ready For the salad
- Get 1 cucumber, split in half, sliced thin
- Take 2 tomatoes, split in half, sliced thin
- Take 1 tsp minced garlic
- Get to taste Sea salt, white pepper
- Make ready 1/2 tsp oregano
- Make ready 3 tbs red wine vinegar
- Prepare 3 tbs white wine vinegar
- Make ready 1 tbs olive oil
Combine the sauce ingredients and mix it well. Recipe: Perfect Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad. Cut corn off cob–scrape cob to get extra flavor and juice. Add water, meat renderings and salt and pepper.
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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