Crispy Cod Bánh Mì

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 jalapeño chile, very thinly sliced

2 tablespoons each lime juice and vegetable oil

Step 1

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.

Step 2

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.

Step 3

Heat rolls in oven until lightly toasted, about 3 minutes. Mix mayonnaise and Sriracha. In a medium bowl, toss lettuces, radishes, carrot, and jalapeño with lime juice and 2 tbsp. oil.

Step 4

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 Facts

Servings 0

Amount Per Serving
Calories 558Calories from Fat 47

% Daily Value *
Total Fat 30g47%

Saturated Fat 3.8g19%
Cholesterol 44mg15%
Sodium 1297mg55%
Total Carbohydrate 50g17%

Dietary Fiber 2.4g10%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Crispy Cod Bánh Mì