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Blackened Fish Sandwich with Spicy Mayo Aioli

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork



  • 2 cloves garlic roughly minced
  • 1/4 tsp saffron threads .17 grams
  • 1/2 cup mayonnaise 130 grams
  • 1/2 tsp hot smoked Spanish paprika 1.30 grams
  • 1/2 tsp lemon juice 2.5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • sea salt
  • black pepper


  • 14 oz cod fillet 390 grams
  • sea salt
  • black pepper
  • 1 tsp dried parsley .54 grams
  • 1 tsp dried oregano 1.01 grams
  • 1 tsp dried thyme .91 grams
  • 1 tsp garlic powder 3.28 grams
  • 1 tsp onion powder 2.33 grams
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 2 tbsp extra virgin olive oil 30 ml


  • 2 brioche buns
  • 1/2 cup shredded purple cabbage 45 grams
  • 1 tomato thinly sliced
  • handful fresh arugula


  1. To make the spicy mayo aioli, add 2 cloves garlic roughly minced into a mortar, along with a 1/4 tsp saffron threads, using a pestle pound down on the ingredients until you form a paste, then add in a generous 1/2 cup mayonnaise, a generous 1/2 tsp hot smoked Spanish paprika, 1/2 tsp lemon juice and 1 tbsp extra virgin olive oil, season with sea salt & black pepper, whisk until you end up with a creamy texture, set aside

  2. To make the blackening mix, add 1 tsp dried parsley into a shallow bowl, along with 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp sweet smoked Spanish paprika, mix together until well combined

  3. Grab a 14 ounce fillet of cod, pat down with paper towels, cut it into 2 evenly sized fillets and season with sea salt & black pepper

  4. Coat the cod fillets with the blackening mix, making sure they are evenly coated all around

  5. Heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the cod fillets, after 3 minutes gently flip to cook the other side (the thickness of my cod fillets where a little over 1/2 inch each), after another 3 minutes remove the blackened cod fillets from the pan

  6. To assemble the sandwiches, grab 2 brioche buns, evenly divide the spicy mayo aioli on the bottom buns, add in a generous handful of freshly shredded purple cabbage over the aioli, add a couple slices of tomato over the cabbage, add 1 blackened cod fillet over the tomatoes and top off with some arugula, serve at once, enjoy!

Recipe Notes

Get the Saffron Threads I used to make the Spicy Mayo Aioli