"Better than Take Out" Crispy Fish Sandwich

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Heat a medium frying pan over medium heat and add the sunflower oil.
2. Pat the cod fillets dry with paper towels and season them with sea salt and black pepper.
3. In one bowl, mix the flour with the smoked paprika, garlic powder, sea salt and black pepper. In a second bowl, season the eggs with sea salt and black pepper and whisk them. Put the panko in a third bowl.
4. Coat each fillet in the flour mixture, then the egg, then the panko, pressing so each stage fully covers the fish.
5. Fry the fillets in the hot pan for 3 to 4 minutes per side, until golden and cooked through.
6. Move the fish to a wire rack set over paper towels and rest for 5 minutes.
7. Meanwhile, lightly toast the brioche buns, thinly slice the red onion and set the shredded lettuce aside.
8. Make the aioli: in a bowl, mix the mayonnaise, finely grated garlic, chopped parsley, lemon juice and olive oil, season with sea salt and black pepper, and whisk until creamy.
9. Assemble each sandwich: spread aioli on the bottom bun, add a fried fillet, then red onion and lettuce, spread more aioli on the top bun, and close. Serve immediately.

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