Fried Cod with Avocado Cream

To make fried cod with avocado cream, first prepare the polenta to make the chips: in a saucepan, bring water to a boil with a drizzle of oil and a pinch of salt, then gradually pour in the cornmeal while stirring with a whisk 1. Lower the heat slightly and let the mixture thicken, continuing to stir with the whisk 2. Once it reaches the right consistency, pour the polenta onto a sheet of parchment paper 3.

Cover with another sheet of parchment paper 4 and roll out the polenta with a rolling pin to make it very thin. Transfer everything to a baking sheet 5 and bake in a preheated convection oven at 350°F for about 30 minutes. After this time, remove from the oven and let cool 6.

While the polenta is in the oven, you can prepare the cod: it will already be desalted, but rinse it again under running water and then pat dry. Remove the skin with a sharp knife, trying not to remove too much flesh 7. Cut the flesh into pieces about 1.5-2 inches in size 8. In a bowl, season the eggs with salt and pepper 9, then beat them with a fork. Pour the flour and panko into 2 other bowls and proceed with the breading.

First pass the pieces in the flour, making sure to remove the excess 10, then in the egg 11 and finally in the panko 12.

As you bread the cod, place the pieces on a tray 13. Place the tray in the refrigerator and prepare the avocado cream: cut the avocado in half 14, scoop out the pulp and place it in a bowl, then add the lime juice 15.

Add the chopped chili pepper, with the seeds removed 16, salt, and pepper 17. Mash everything with a fork to make a cream 18. Also place the avocado cream in the refrigerator, covered with plastic wrap.

Lastly, prepare the raspberry sauce: put the raspberries in a saucepan 19, add a splash of water 20, and cook for about 5 minutes over medium heat 21.

When the raspberries are softened, pour them into a sieve placed over a bowl 22 and press with a spatula to strain and remove the seeds 23 24.

You are ready to fry: cut the polenta into rectangles 25. Heat the vegetable oil to a temperature of 350°F and fry a few pieces at a time until golden 26, then drain on paper towels 27.

In the same oil, fry the cod pieces 28 and once golden, drain them also on paper towels 29. Salt to taste 30.

Now you can plate: using 2 teaspoons, form quenelles of avocado cream 31, then add the polenta chips 32 and a few drops of raspberry sauce 33.

Complete with toasted almond flakes 34 and some thyme and marjoram leaves. If desired, you can garnish with edible flowers as well 35. Your fried cod with avocado cream is ready to be served 36!