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.
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Watch the Video Below on How to Make Spanish Crispy Fish with Tomato Sauce
Crispy Fish with Tomato Sauce | Pescado Frito con Salsa de Tomate y Azafrán
- 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
Finely dice the onion, roughly chop the garlic and finely grate the tomatoes
Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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
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)
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)
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
After simmering the tomato sauce for about 10 minutes and it has slightly thickened up, remove from the heat
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!
Get the Saffron I used to make this Recipe
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