Golden Cod Pita Sandwich with Roasted Eggplant and Tahini

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Golden Cod Pita Sandwich with Roasted Eggplant & Tahini

Egyptian Fried Cod Pita Sandwich

Roasted eggplant, crisp tempura-light cod, and tangy tahini—aka a party in a pocket.

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Intro

Prepping for our sandwich episode of A Seasoned Friendship, I wanted a pita moment and a new protein. Enter an Egyptian-style fish sandwich: tangy tahini, roasted eggplant, fried cod, crunchy veg, peppery arugula—the full parade.

Make-Ahead Tahini

Blend tahini, fresh citrus, a little water, garlic, and herbs until creamy. It keeps beautifully for a couple days and sets the tone for everything else.

Roasted Eggplant = Silk

Salt to sweat, pat dry, brush with oil, roast until caramelized. It brings the creamy, smoky bass notes that make the sandwich feel composed.

The Cod, Tempura-Light

No egg/panko here—just flour, cornstarch, and a pinch of baking soda for a shatter-crisp crust. A quick spice rub and lemon soak, then shallow-fry until golden.

Assembly

Warm pita, swoop of tahini, roasted eggplant, tomato, cucumber, arugula (and pickles if you like). Crown with crunchy cod and another drizzle of tahini. Party. Pocket. Done.

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Golden Cod Pita Sandwich with Roasted Eggplant & Tahini — Recipe (Text)

Yield: 4 sandwiches

Ingredients

• 2 cloves garlic; ½ tsp salt
• ¾ cup tahini, ½ cup fresh lime juice, ¼ cup water
• ½ cup chopped parsley
• 1 large eggplant; olive oil; kosher salt
• 1½ lb cod fillets
• Spices: 1 tsp each ground coriander, cumin, paprika; ½ tsp red pepper flakes; S&P
• 3 cloves garlic, minced; juice of 2 lemons
• Neutral oil for frying
• Dredge: 1 cup AP flour, ½ cup cornstarch, 1 tsp baking soda
• 1 large tomato (sliced), 1 English cucumber (peeled, thinly sliced)
• 3 cups baby arugula; 4 pita rounds; dill pickles (optional)

Instructions

1. Tahini: Process garlic, salt, tahini, and lime juice (it will thicken). Blend in water to desired creaminess; stir in parsley. Chill.
2. Eggplant: Slice ¾–1″ thick, salt both sides 30 min. Pat dry, oil both sides, roast at 400°F ~20 min; flip and roast 10–15 min more until golden. Cool.
3. Fish: Pat dry. Mix coriander, cumin, paprika, red pepper flakes, S&P; rub on fish with minced garlic. Squeeze lemons over; chill 30 min.
4. Fry: Mix flour, cornstarch, baking soda. Dredge fish, shake excess. Shallow-fry in ~2″ oil over medium until golden (≈3 min/side). Drain.
5. Build: Warm pita; spread tahini. Layer eggplant, tomato, cucumber, arugula (and pickles). Add fish and more tahini. Serve immediately.

Approx. nutrition (per sandwich): 917 cal • 38 g fat (5 g sat) • 101 g carbs • 11 g fiber • 9 g sugar • 50 g protein • 1122 mg sodium • 73 mg cholesterol