For Spicy Mayo (makes 3 cups)

• 1 whole egg
• 1 egg yolk
• 1 tbsp sugar
• 1 tsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp sriracha chili sauce
• 2 cups chili oil

For Cod

• 4 fresh cod or haddock fillets (7 oz each) (1 fillet is demonstrated in the video)
• 4 tbsp olive oil
• pinch of salt
• pinch of pepper

Serving Suggestions

• salad with Lola Rosa baby greens, olive oil, lemon juice, salt & pepper
• sliced scallions

Make Spicy Mayo

1. In a small bowl, whisk eggs, sugar, red wine vinegar, mustard and chili sauce until eggs are incorporated and sugar has melted
2. Slowly drizzle in the chili oil, whisking  vigorously until it becomes the consistency of mayonnaise
3. Store in a well-sealed container in the refrigerator until ready to use; mayo should last about 5-6 days only (due to use of raw eggs)

Season & Broil Cod

1. Set broiler to high
2. Place cod on a rimmed baking sheet
3. Coat each fillet with about 1 tbsp olive oil and season both sides liberally with salt and pepper
4. Broil for 8½ - 9 minutes (or 4½ minutes in wood-fired oven)
5. Remove from broiler and spoon 1 heaping tbsp of spicy mayo over the top of each cod fillet
6. Place back in the boiler, and allow to broil 1 additional minute, until the top of the spicy mayo is caramelized (browned)
7. Serve immediately with accompaniments of choice

Serving Suggestion - Serve atop Chef Lampert's Sweet Potato Hash with a tart salad of Lola Rosa baby greens dressed with olive oil, lemon juice, salt and pepper, and top with sliced scallions