This Spanish bocadillo de bacalao y pisto is presumably the all time fried fish sandwich. It’s stuffed with flavors, straightforward to make, and carried out in simply half-hour. Serve it subsequent to a handful of chips and a few ice-cold beers or some chilled membership soda for the perfect second in your day.
To make this recipe, I used cod fillets I purchased frozen and thawed out. However, it’s also possible to use the contemporary stuff right here, in addition to another kind of agency white fish. Such as halibut, white sea bass, and even hake, which is named merluza in Spain.
For the bread, I used small baguettes. You can use no matter kind of bread you want. Just make sure that it has a tough shell to it. That means, when you add all of the components, it doesn’t get mushy and break aside.
TIPS & TRICKS to Make this Recipe: You could make the pisto (ratatouille) and mayo aioli forward of time. They will each maintain for as much as 3 to 4 days within the fridge in an hermetic container.
Key Ingredients & Cookware I used on this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make The BEST-EVER Fried Fish Sandwich
The BEST-EVER Fried Fish Sandwich | Spanish Cod and Ratatouille Sandwich
Ingredients
FOR THE PISTO (ratatouille)
-
2
tbsp
additional virgin olive oil
35 ml -
1
medium
onion (finely chopped) -
4
cloves
garlic (roughly chopped) -
1
purple bell pepper (finely chopped) -
1
inexperienced bell pepper (finely chopped) -
1
can
tomato sauce (puree)
15 oz / 425 grams - sea salt & black pepper
-
sprint
granulated sugar
FOR THE FRIED FISH
-
3
tbsp
additional virgin olive oil
45 ml -
2
cod fillets
8 oz / 225 grams every -
1/2
cup
all function flour
60 grams -
1/2
tsp
baking powder
2 grams - salt & pepper
FOR THE MAYO AIOLI
-
1/2
cup
low fats mayonnaise
120 grams -
2
cloves
garlic (finely grated) -
1
tsp
lemon juice
5 ml -
1
tbsp
additional virgin olive oil
15 ml - sea salt & black pepper
EXTRAS
-
4
small
baguettes - chopped chives for garnish
Instructions
To Make the Pisto (ratatouille)
-
Heat a big fry pan with a medium warmth and add within the olive oil
-
After a few minutes, add within the chopped onion, garlic, and bell peppers, combine constantly, after 5 minutes and the greens are evenly sautéed, add within the canned tomato sauce and season with salt, pepper, and a touch of sugar, combine collectively, then decrease to a low warmth
To Make the Fried Fish
-
While the pisto is simmering, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on either side, and lower every fillet into bite-sized items
-
Add the flour right into a bowl, together with the baking powder, and blend collectively, then add within the items of fish and gently combine collectively till all of the fish is nicely coated
-
Heat a fry pan with a medium warmth and add within the olive oil
-
After a few minutes, add within the items of fish, all in a single layer, and fry for five minutes or till the fish is golden fried and simply cooked by way of, gently mixing them round on occasion, then switch right into a dish with paper towels
To Make the Mayo Aioli
-
Add the mayonnaise right into a bowl, together with the grated garlic, lemon juice, olive oil, and season with salt & pepper, whisk collectively
Assembly
-
Cut the baguettes in half by way of the highest, with out reducing during, seize the simmering pisto, and add some into the baguettes, together with a pair items of fried fish and a dollop of the mayo aioli, prime off with chopped chives, take pleasure in!
Nutrition Facts
The BEST-EVER Fried Fish Sandwich | Spanish Cod and Ratatouille Sandwich
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 primarily based on a 2000 calorie food plan.
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