Spanish fried cod with padrón peppers and saffron mayo

How Maurice does it

1. 1

   Make the saffron mayo: In a bowl, whisk 1 egg with 1 tbsp white wine vinegar. Slowly drizzle in 150 ml sunflower oil while whisking continuously until thick and creamy. Stir in a pinch of saffron threads. Set aside.

2. 2

   Toast the baguette slices: Heat 2 tbsp olive oil in a pan over medium heat. Add the baguette slices and toast until golden on both sides. Remove and set aside.

3. 3

   Prepare the cod: Crack 2 eggs into a bowl and whisk. Place flour in another bowl. Pat the cod fillets dry, coat them in flour, then dip into the beaten egg.

4. 4

   Fry the cod and peppers: Heat 2 tbsp olive oil and 1 tbsp butter in a pan over medium-high heat. Add the egg-coated cod fillets and cook for 2-3 minutes per side until golden and cooked through. Add the padrón peppers to the pan and sauté until blistered and tender. Remove cod and set aside; continue cooking peppers until done.

5. 5

   Assemble: Place the toasted baguette slices on a plate. Top each with a portion of sautéed padrón peppers, then a piece of fried cod. Generously spoon the saffron mayo over the fish and peppers.

6. 6

   Serve immediately and enjoy.