Spanish fried fish sandwich

Heat a large fry pan on medium and add the extra virgin olive oil.

Finely chop the onion and roughly chop the garlic, add both to the hot pan and mix continuously so they saute evenly without browning.

After about 5 minutes, once the onions are translucent, make a well in the middle, add the tomato paste and mix continuously 30 seconds to 1 minute.

Add the hot smoked paprika and mix quickly.

Add the tomato sauce, season with sea salt, black pepper and a little sugar to cut the acid, mix, and lower to a low heat.

Heat a medium fry pan on medium with the virgin olive oil.

Pat the cod fillets completely dry on paper towels, season both sides with sea salt and black pepper, and cut each fillet into 4 pieces of about 2 inches.

Whisk the flour and cornstarch together, coat each piece of fish all over, and shake off the excess.

Fry the fish in the hot oil in a single layer, in two batches so the pan is not crowded, 6 to 8 minutes until golden, crispy and just cooked through.

Drain each batch on a wire rack set over paper towels; hold it warm in an oven at its lowest setting if needed.

Cut the baguette into 5 inch lengths and split each without cutting all the way through.

After about 15 minutes the tomato sauce has thickened; spread it on the bottom and top slice, add the fried fish and top with chopped parsley.