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.