This traditional Spanish recipe for cod-and-pepper sandwiches comes from chef Ferran Adrià’s book The Family Meal. Watch Feast TV host Cat Neville make this recipe from start to finish in our Arts episode.
Cod and Green Pepper Sandwiches
Yields | 6 sandwiches |
- 2½ cups sunflower oil
- 2 green peppers or other mild peppers of your choosing
- 3¼ lbs fresh cod filets
- ½ tsp salt
- ¾ cup flour
- 2 eggs
- 8 slices country-style loaf of bread
- ⅛ cup mayonnaise
| Preparation | Pour a little of the oil into a frying pan and add the peppers. Fry until they are soft and well browned on all sides. Season peppers with a little salt to taste, then transfer the pepper to kitchen towels to absorb the excess oil.
Cut the cod into thick slices about 4½ oz each, being careful to remove any bones. Season the fish with salt. Put the flour onto a plate and coast the fish. Heat the remaining oil in a pan. Pat the excess flour off the fish. Beat the egg, then dip a piece of the floured cod into it. Let the excess drip away. Repeat with all of the pieces. Carefully add fish to the hot oil and fry for about 1 minute, turning, until golden on both sides and juicy in the middle. Lift the fried cod from the pan with a slotted spoon and drain on a paper towel.
Preheat the broiler or oven to high. Spread the bread over a baking sheet. Toast the bread under the broiler or in the oven until golden on both sides.
| Assembly | Top the toast with a green pepper followed by a piece of the fried cod. Serve with the mayonnaise.