Crispy Cod Bánh Mì
Ingredients
- Vegetable oil for frying ⓘ
- 1/2 cup each cornstarch and flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 1/2 teaspoons kosher salt, divided ⓘ
- 3/4 to 1 cup club soda ⓘ
- 1 pound cod fillet, cut into 12 equal pieces ⓘ
- 4 bolillos (Mexican French-style rolls) or regular French rolls, split lengthwise almost but not quite all the way through ⓘ
- 1/2 cup mayonnaise ⓘ
- 2 teaspoons Sriracha chili sauce ⓘ
- 1 1/2 cups mixed lettuces
- 2 radishes, thinly sliced
- 1 medium carrot, coarsely shredded ⓘ
- 1 jalapeno chile, very thinly sliced
Instructions
- Preheat oven to 350°. Pour oil into a wide, heavy, medium pot to a depth of 2 in. and heat over medium-high heat until temperature reaches 375° on a deep-fry thermometer. Meanwhile, in a medium bowl, mix cornstarch, flour, baking powder, 1/2 tsp. salt, and 3/4 cup club soda until as smooth as pancake batter, adding more club soda if needed.
- Working in 3 or 4 batches, drop fish pieces into batter, then carefully lower into oil and fry until golden and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer fish to paper towels to drain. Sprinkle with remaining 1 tsp. salt.
- Heat rolls in oven until lightly toasted, about 3 minutes. Mix mayonnaise and Sriracha. In a medium bowl, toss lettuces, radishes, carrot, and jalapeno with lime juice and 2 tbsp. oil.
- Spread 2 tbsp. mayonnaise mixture on cut sides of rolls. Fill each roll with cod. Top with salad mixture and serve with extra Sriracha if you like.
Nutrition & Diet Analysis (per serving)
499
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).