Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's cheesy corn fried cod w/ pickled cucumber & tomato salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first 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:

1. Take For the cod
2. Make ready 2 lbs wild Ling cod
3. Take Sea salt, white pepper, and garlic powder
4. Get 1 cup ap flour
5. Get 2 eggs, beaten
6. Make ready 1 cup corn meal
7. Take 4 oz merlot belvitano cheese, shredded
8. Make ready Lemon and dill for garnish
9. Prepare For the salad
10. Make ready 1 cucumber, split in half, sliced thin
11. Take 2 tomatoes, split in half, sliced thin
12. Prepare 1 tsp minced garlic
13. Get to taste Sea salt, white pepper
14. Get 1/2 tsp oregano
15. Make ready 3 tbs red wine vinegar
16. Make ready 3 tbs white wine vinegar
17. Make ready 1 tbs olive oil

Instructions to make Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:

1. Mix all ingredients for the salad into a LG bowl. Just cover everything with water. Refrigerate for at least a half hour.
2. 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.
3. Dredge fish in flour, then egg, then cornmeal. Coat well. Fry in oil until golden brown. Both sides. Drain on a paper towel.
4. Place in a baking dish. Top well with cheese. Place in a preheated oven at 425 until cheese is well melted.
5. 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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