Crunchy Polenta Crusted Cod with Guacamole
3/4 cup dry bread crumbs
3/4 cup yellow cornmeal (Polenta)
1/4 cup grated parmesan
4 pieces cod fillets
2 large eggs
1/4 cup vegetable oil
Combine bread crumbs, cornmeal, parmesan and salt in a pie plate and stir until thoroughly mixed. In a separate bowl, lightly beat eggs and set aside.
Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in cornmeal mixture and coat both sides well with crumbs.
Dip fish in eggs, then coat in crumbs again. Transfer fish to a plate.
Heat 3 tablespoons of oil in a skillet over high heat until hot but not smoking. Fry fish until it is golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more.
Put skillet in the oven and bake until fish is just cooked through, about 5 minutes.
2 ripe avocados
1 clove garlic, minced
2 medium tomatoes, diced
1 tsp. lemon juice
Salt, to taste
Cut the avocados in half and remove the pits. Mash the avocados with a fork. If they are not very ripe, you will probably need to blend them in a food processor. You can also blend the garlic and tomatoes along with them.
When you have the avocado, tomatoes, and garlic mixed, add in the lemon juice. In addition to adding to the flavor, it keeps the avocado from turning brown.