Spanish fried cod sandwich with pisto and garlic mayonnaise
Spain on a Fork · ♥ 662 likes · 7.3K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 35 ml extra virgin olive oil
Heat a large fry pan over medium and add the olive oil.
- 1 whole onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 4 cloves garlic
Add the chopped onion, red and green bell pepper and garlic and mix to coat, stirring continuously so everything sautes evenly.
- 425 g tomato sauce
- white sugar
- sea salt
- freshly cracked black pepper
After about 5 minutes, add the tomato sauce, sea salt, black pepper and a kiss of white sugar; mix and lower to a low heat.
- 2 whole cod fillets
Pat the cod dry, season both sides and cut into 1 inch squares.
Prepping and dredging the cod
- 60 g all-purpose flour
- 2 g baking powder
Mix the flour and baking powder in a large bowl and turn the fish through until well coated.
- 45 ml extra virgin olive oil
Heat a separate fry pan over medium with the olive oil.
Fry the fish in a single layer about 4 to 5 minutes until golden and cooked through, then drain on paper towels.
- 120 g mayonnaise
- 2 cloves garlic
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- small baguettes
Whisk the mayonnaise with the grated garlic, lemon juice, olive oil, sea salt and black pepper until creamy.
Cut the baguette open through the top so it sits upright and holds the filling.
Assembling the bocadillo
- chopped chives
Fill with the simmering pisto, then the fried fish, then a dollop of the alioli, and top with chopped chives.