Crispy Fish Better than ANY Restaurant | Crispy Fish with Tomato Sauce

This Crispy Fish with Tomato Sauce, known as Pescado Frito con Salsa de Tomate y Azafran, is possibly the BEST crispy fish recipe ever. We´re talking cod fried in extra virgin olive oil, until it´s golden and crisp, and then served with a saffron tomato sauce.

This dish is packed with flavors, easy to make and promises to be better than any restaurant fish you will ever taste. Serve it next to some roasted potatoes and a bottle of Spanish wine for the ultimate Mediterranean experience.

For the tomato sauce, I finely grated fresh tomatoes. But you can always use canned tomato sauce. For the fish I used cod filets I bought frozen & thawed out. However, you can use any type of firm white fish you like. Just make sure to pat it completely dry with paper towels.

TIPS & TRICKS to Make this Recipe: After you fry the fish, make sure to place it over a wire rack. This will help the fish keep its light crispy texture.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SAFFRON I USED
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Crispy Fish with Tomato Sauce

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Crispy Fish with Tomato Sauce | Pescado Frito con Salsa de Tomate y Azafrán

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2

Calories 796 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 6 tbsp extra virgin olive oil 90 ml
• 6 tomatoes
• 1 small onion
• 6 cloves garlic
• 2 cod fillets 8 oz / 250 grams each
• 1/2 cup all purpose flour 60 grams
• 1 egg
• 1/4 tsp saffron threads
• pinch sea salt
• dash black pepper
• handful fresh parsley

Instructions

1. Finely dice the onion, roughly chop the garlic and finely grate the tomatoes

2. Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

3. After a couple of minutes add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the saffron, mix together and cook for 30 seconds, then add in the grated tomato, season with sea salt & black pepper, mix together, then lower to a low heat and simmer

4. Meanwhile, heat a separate fry pan with a medium to medium-high heat, add in 4 tbsp (60 ml) extra virgin olive oil and 3 cloves of garlic (mashed down with a chef´s knife and leaving the skins on)

5. While the oil is heating, pat dry the cod fillets with paper towels, then season with sea salt and black pepper, cut each fillet into 2 evenly sized pieces, for a total of 4 pieces of cod, coat each one in flour and then in egg wash (1 egg whisked and seasoned with salt & pepper)

6. As you coat each fillet, add into the pan with the hot olive oil (at this point remove the cloves of garlic), fry the fillets for 3 to 4 minutes per side or until golden and lightly crispy, then transfer over a wire rack with paper towels

7. After simmering the tomato sauce for about 10 minutes and it has slightly thickened up, remove from the heat

8. Add the sauce over some serving dishes, place 2 pieces of cod over the sauce on each plate and sprinkle with finely chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Saffron I used to make this Recipe

Nutrition Facts

Crispy Fish with Tomato Sauce | Pescado Frito con Salsa de Tomate y Azafrán

Amount Per Serving

Calories 796 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 7g44%

Trans Fat 0.01g

Polyunsaturated Fat 6g

Monounsaturated Fat 32g

Cholesterol 179mg60%

Sodium 177mg8%

Potassium 1963mg56%

Carbohydrates 45g15%

Fiber 6g25%

Sugar 11g12%

Protein 51g102%

Vitamin A 3285IU66%

Vitamin C 58mg70%

Calcium 115mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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