The BEST-EVER Fried Fish Sandwich | Spanish Bocadillo de Bacalao y Pisto

This Spanish bocadillo de bacalao y pisto is possibly the best-ever fried fish sandwich. It’s filled with flavors, easy to make, and done in just 30 minutes. Serve it next to a handful of chips and a couple of ice-cold beers or some chilled club soda for the best moment in your day.

To make this recipe, I used cod fillets I bought frozen and thawed out. However, you can also use the fresh stuff here, as well as any other type of firm white fish. Such as halibut, white sea bass, or even hake, which is known as merluza in Spain.

For the bread, I used small baguettes. You can use whatever type of bread you like. Just make sure it has a hard shell to it. That way, once you add all the ingredients, it doesn’t get mushy and break apart.

TIPS & TRICKS to Make this Recipe: You can make the pisto (ratatouille) and mayo aioli ahead of time. They will both hold for up to 3 to 4 days in the fridge in an airtight container.

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

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The BEST-EVER Fried Fish Sandwich | Spanish Bocadillo de Bacalao y Pisto

Course Main Course

Cuisine Spanish

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Calories 563 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE PISTO (ratatouille)

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1 green bell pepper (finely chopped)
• 1 can tomato sauce (passata) 15 oz / 425 grams
• sea salt & black pepper
• dash granulated sugar

FOR THE FRIED FISH

• 3 tbsp extra virgin olive oil 45 ml
• 2 cod fillets 8 oz / 225 grams each
• 1/2 cup all purpose flour 60 grams
• 1/2 tsp baking powder 2 grams
• salt & pepper

FOR THE MAYO AIOLI

• 1/2 cup low fat mayonnaise 120 grams
• 2 cloves garlic (finely grated)
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

EXTRAS

• 4 small baguettes
• chopped chives for garnish

Instructions

To Make the Pisto (ratatouille)

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, and bell peppers, mix continuously, after 5 minutes and the vegetables are lightly sautéed, add in the canned tomato sauce and season with salt, pepper, and a dash of sugar, mix together, then lower to a low heat

To Make the Fried Fish

1. While the pisto is simmering, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides, and cut each fillet into bite-sized pieces

2. Add the flour into a bowl, along with the baking powder, and mix together, then add in the pieces of fish and gently mix together until all the fish is well coated

3. Heat a fry pan with a medium heat and add in the olive oil

4. After a couple of minutes, add in the pieces of fish, all in a single layer, and fry for 5 minutes or until the fish is golden fried and just cooked through, gently mixing them around once in a while, then transfer into a dish with paper towels

To Make the Mayo Aioli

1. Add the mayonnaise into a bowl, along with the grated garlic, lemon juice, olive oil, and season with salt & pepper, whisk together

Assembly

1. Cut the baguettes in half through the top, without cutting all the way through, grab the simmering pisto, and add some into the baguettes, along with a couple pieces of fried fish and a dollop of the mayo aioli, top off with chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

The BEST-EVER Fried Fish Sandwich | Spanish Bocadillo de Bacalao y Pisto

Amount Per Serving

Calories 563 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 7g

Monounsaturated Fat 17g

Cholesterol 53mg18%

Sodium 725mg32%

Potassium 1034mg30%

Carbohydrates 48g16%

Fiber 4g17%

Sugar 10g11%

Protein 28g56%

Vitamin A 1568IU31%

Vitamin C 74mg90%

Calcium 126mg13%

Iron 4mg22%

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

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