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Before you jump to Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons why this is so. The overall economy is affected by the number of people who suffer from conditions such as high blood pressure, which is directly associated with poor eating habits. Although we’re constantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that lots of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make a few simple changes that can start to make a difference to our daily eating habits.
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Obviously, it’s not difficult to begin integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to brad's cheesy corn fried cod w/ pickled cucumber & tomato salad recipe. To make brad's cheesy corn fried cod w/ pickled cucumber & tomato salad you need 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Brad's cheesy corn fried cod w/ pickled cucumber & tomato salad:
- Provide For the cod
- Prepare 2 lbs wild Ling cod
- Provide Sea salt, white pepper, and garlic powder
- Prepare 1 cup ap flour
- Prepare 2 eggs, beaten
- Get 1 cup corn meal
- Prepare 4 oz merlot belvitano cheese, shredded
- Use Lemon and dill for garnish
- Use For the salad
- Take 1 cucumber, split in half, sliced thin
- Use 2 tomatoes, split in half, sliced thin
- Prepare 1 tsp minced garlic
- Use to taste Sea salt, white pepper
- Provide 1/2 tsp oregano
- You need 3 tbs red wine vinegar
- Take 3 tbs white wine vinegar
- Get 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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