Cod Recipe: Sautéed Alaska Cod, Polenta, Corn Nuts & Mole Negra
This cod recipe features golden brown fried cod, soft and creamy polenta, flavorful mole and crunchy corn nuts.
Recipe provided by Alaska Seafood Marketing Institute
Serves 4
Ingredients:
Cod, Polenta, Corn Nuts
- 4 portions of Alaska cod, 4- to 5 oz each
- 1 c cornmeal for dusting fish
- Canola oil to cook the fish, approx. 2 oz
- 1 c Anson Mills polenta, or other similar quality
- 1 c milk
- 2 c filtered water
- 2 oz cotija cheese
- 1 package of Corn Nuts, chili-lime flavor, use a sauté pan to crush the Corn Nuts while in the bag
Mole
- 1 yellow onion, peeled and sliced
- 4 garlic cloves
- 1 tsp coriander
- 1 tsp cumin
- 4 guajillo chilies, seeded and soaked in water overnight
- 4 ancho chilies, seeded and soaked in water overnight
- 2 chilies from a can of chipotle (chilies in adobo)
- 2 Roma tomatoes, diced
- 2 c chicken stock
- 2 oz Ibarra chocolate
- 1 oz pepitas
- ½ oz sesame seeds
- Salt to taste
- Canola or other neutral oil
Cod Recipe Instructions:
Step 1: Prepare Mole
In a sauce pot, add oil, onions and garlic. Cook over a low flame until onions are translucent. Add stock, drained dried chilies, chilies in adobo, and tomatoes. Bring to a simmer and cook over low flame for 1 hour. Add the remainder of the ingredients and cook for 10 more minutes. Using a blender, blend until smooth. Season as needed. Add more chilies in adobo if you desire more heat. Reserve.
Step 2: Prepare polenta
In a pot, bring water and milk to a boil. Quickly whisk in polenta, making sure to scrape the bottom to avoid sticking. Lower heat to a simmer and cover for about 45 minutes. Stir occasionally to avoid scorching. Once the polenta is cooked, whisk in cheese and season with salt.
Step 3: Prepare cod
Season fish with salt and pepper. Lightly dredge in fine corn meal. In a sauté pan over high heat, add oil and then the fish. There should be a fair amount of oil to make sure the bottom surface area is touching all of the surfaces of the fish. Reduce flame and cook until fish is golden brown, about 4 minutes. Gently flip and repeat until golden brown. Once cooked, transfer to a rack to allow to drain.
Step 4: To serve
Place mole on bottom, then polenta and fish, with smashed corn nuts for garnish.
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