To make the saffron mayo aioli, add 2 cloves minced garlic into a mortar with ½ tsp saffron threads, pound down until you form a paste, then add in a generous ½ cup mayonnaise, ½ tsp lemon juice and 1 tbsp extra virgin olive oil, lightly season with sea salt & black pepper, whisk together until well combined, set aside

Pat a 14 ounce fillet of cod with paper towels to remove any excess moisture, cut it into 2 evenly sized fillets and season them with sea salt & black pepper on both sides

Add ½ cup all-purpose flour into a bowl, along with ½ tsp sweet smoked paprika and 1 tsp garlic powder, mix together until well combined, coat each cod fillet in the flour mixture, making sure the entire fillet is well coated

Heat a fry pan with a medium-high heat and add in ⅓ cup sunflower oil, after 4 minutes and the oil is very hot, add in the cod fillets, after 3 minutes flip to fry the other side (the thickness of my fillets where ½ inch thick), after a total cooking time of 6 minutes (3 minutes per side), remove the fried cod from the pan and transfer to a dish with paper towels

To assemble the sandwiches, slather some of the saffron mayo aioli into a piece of baguette bread, then add in the fried cod fillet and top off with finely chopped iceberg lettuce, enjoy!