Sautéed Alaska Cod, Polenta, Corn Nuts & Mole Negra

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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