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We hope you got insight from reading it, now let’s go back to brad's cheesy corn fried cod w/ pickled cucumber & tomato salad recipe. You can cook brad's cheesy corn fried cod w/ pickled cucumber & tomato salad using 17 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Prepare For the cod
- You need 2 lbs wild Ling cod
- Take Sea salt, white pepper, and garlic powder
- You need 1 cup ap flour
- Provide 2 eggs, beaten
- Get 1 cup corn meal
- Prepare 4 oz merlot belvitano cheese, shredded
- Provide Lemon and dill for garnish
- Provide For the salad
- Provide 1 cucumber, split in half, sliced thin
- Provide 2 tomatoes, split in half, sliced thin
- Take 1 tsp minced garlic
- Get to taste Sea salt, white pepper
- Get 1/2 tsp oregano
- You need 3 tbs red wine vinegar
- Prepare 3 tbs white wine vinegar
- You need 1 tbs olive oil
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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