Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's cheesy corn fried cod w/ pickled cucumber & tomato salad. It is one of my favorites. This time, I’m gonna make it a 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 recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad is something which I have loved my entire life.

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 can achieve it.

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

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