Crispy Andalusian Fried Fish | Pescado frito

Rinse the cod fillet thoroughly, then pat dry with kitchen paper towels to remove excess moisture. Cut the fish into roughly 3-4 cm bite-sized pieces.

Lightly season the fish pieces with salt and pepper on all sides, then let them sit for 5 minutes at room temperature.

In a small bowl, mix the mayonnaise with the crushed garlic, one tablespoon of extra virgin olive oil, and the freshly squeezed juice of half a lemon. Set aside in the refrigerator to allow the flavours to meld.