The BEST-EVER Fried Fish Sandwich | Spanish Bocadillo de Bacalao y Pisto
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)
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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
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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
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Heat a fry pan with a medium heat and add in the olive oil
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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
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Add the mayonnaise into a bowl, along with the grated garlic, lemon juice, olive oil, and season with salt & pepper, whisk together
Assembly
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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