Crispy Cod Sandwiches & Salsa Verde

with Roasted Potatoes & Piquillo Pepper Aioli

55 MIN

4 Servings

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From the Test Kitchen

Patatas bravas, or fried potatoes served with a side of aioli (mayonnaise sharpened with a bit of raw garlic), are a staple of tapas bars. In our take, we're roasting our potatoes and also stirring sweet, smoky piquillo peppers into the aioli. We're serving them alongside equally hearty fish sandwiches, made with paprika-spiced cod (whose smoky flavor complements the aioli), subtly sweet roasted cabbage and a briny caper salsa verde.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

fresh

ingredients

4 Cod Fillets
4 Potato Buns
1 cup Panko Breadcrumbs
1 Cage-Free Farm Egg
2 Scallions
1 clove Garlic
1 lb Savoy Cabbage
1 lb Yukon Gold Potatoes
4 Roasted Piquillo Peppers
1 Tbsp Capers
1 Tbsp Sherry Vinegar
⅓ cup Mayonnaise
⅓ cup Crispy Cod Spice Blend (Rice Flour, Garlic Powder, Onion Powder & Smoked Paprika)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the aioli:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Thinly slice the potatoes into rounds. Roughly chop the capers. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the cabbage core; roughly chop the leaves. Finely chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise, peppers and as much of the garlic paste as you'd like. Season with salt and pepper to taste.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in a single layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

3 Make the salsa verde:

While the potatoes roast, in a bowl, combine the capers, white bottoms of the scallions and half the vinegar. Season with salt and pepper. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

4 Roast the cabbage:

While the potatoes continue to roast, place the cabbage on a separate sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat; arrange in a single, even layer. Roast, stirring halfway through, 18 to 20 minutes, or until browned and softened. Remove from the oven. Top with the remaining vinegar and stir to combine; season with salt and pepper to taste. Set aside in a warm place.

5 Bread & cook the cod:

Crack the egg into a bowl. Add 2 tablespoons of water; beat until smooth. Place the spice blend and breadcrumbs in 2 separate bowls. Pat the cod dry with paper towels; season both sides with salt and pepper. Working 1 piece at a time, coat the cod in the spice blend (tapping off any excess), then in the egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of breadcrumbs sizzles immediately when added, add the cod. Cook 5 to 7 minutes on the first side, or until browned. Flip; cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate; season with salt and pepper. Wipe out the pan.

6 Toast the buns & serve your dish:

Add the buns, cut sides down, to the pan. Toast on medium-high 1 to 2 minutes, or until browned. Transfer to a work surface. Divide the roasted cabbage (you may have extra) and cooked cod between the toasted bun bottoms. Top with the salsa verde and bun tops. Divide the sandwiches and roasted potatoes among 4 dishes. Top the potatoes with a spoonful of the aioli. Garnish with the green tops of the scallions. Serve with the remaining aioli on the side. Enjoy!