The ULTIMATE Fried Fish Sandwich | Simple & Delicious Recipe
I´m a sucker for a fried fish sandwich. It´s comfort food at its best. With that being said, I present to you The ULTIMATE Fried Fish Sandwich. This is my go-to fish sandwich. Loaded with so many great flavors, easy to make and done in under 30 minutes.
What separates this fried fish sandwich from others? Ditching the coleslaw and adding saffron mayo aioli and some iceberg lettuce for freshness. I know it sounds simple enough, but trust me, the flavors are just out-of-this world good.
What really makes this fried fish sandwich pop is the saffron mayo aioli. So make sure to use some high-quality saffron threads. I also used baguette bread. A crusty baguette is the key to a great fried fish sandwich.
TIPS & TRICKS to make this Recipe: The cod fillet I used I bought frozen and thawed out. Make sure to pat it completely dry with paper towels (whether you buy frozen or fresh). This helps remove any of the excess moisture. The thickness of my fillets where 1/2 inch thick, so I fried them for 3 minutes per side. Depending on the thickness of your fillets, the cooking time will vary from -30 seconds to +30 seconds per side.
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The ULTIMATE Fried Fish Sandwich
- 14 ounce cod fillet 390 grams
- 1/2 cup all-purpose flour 64 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1 tsp garlic powder 3.28 grams
- 1/3 cup sunflower oil 78 ml
- 2 cloves garlic
- 1/2 tsp saffron threads .35 grams
- 1/2 cup mayonnaise 115 grams
- 1/2 tsp lemon juice 2.4 grams
- 1 tbsp extra virgin olive oil 13.3 grams
- sea salt
- black pepper
- 1 baguette
- handful iceberg lettuce
To make the saffron mayo aioli, add 2 cloves minced garlic into a mortar with 1/2 tsp saffron threads, pound down until you form a paste, then add in a generous 1/2 cup mayonnaise, 1/2 tsp lemon juice and 1 tbsp extra virgin olive oil, lightly season with sea salt & black pepper, whisk together until well combined, set aside
Pat a 14 ounce fillet of cod with paper towels to remove any excess moisture, cut it into 2 evenly sized fillets and season them with sea salt & black pepper on both sides
Add 1/2 cup all-purpose flour into a bowl, along with 1/2 tsp sweet smoked paprika and 1 tsp garlic powder, mix together until well combined, coat each cod fillet in the flour mixture, making sure the entire fillet is well coated
Heat a fry pan with a medium-high heat and add in 1/3 cup sunflower oil, after 4 minutes and the oil is very hot, add in the cod fillets, after 3 minutes flip to fry the other side (the thickness of my fillets where 1/2 inch thick), after a total cooking time of 6 minutes (3 minutes per side), remove the fried cod from the pan and transfer to a dish with paper towels
To assemble the sandwiches, slather some of the saffron mayo aioli into a piece of baguette bread, then add in the fried cod fillet and top off with finely chopped iceberg lettuce, enjoy!
Get the High-Quality Saffron Threads I used to Make this Sandwich
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