Fried Cod Banh Mi


Main Dish
Fried Cod Banh Mi

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    In Vietnamese cuisine, Banh Mi translates to bread. Part of what makes this sandwich so well known and easily identified as Banh Mi is that it is always a short baguette that is light, airy, and with a crisp crust. This sandwich is often filled with crisp veggies, mayonnaise, and savory meat. We've done a twist on a classic Banh Mi with reminiscent flavors. Our fried cod Banh Mi includes a light and airy hoagie bun, quick pickled veggies, a mayonnaise-based sauce, and a deliciously crispy Alaskan Cod Fillet. Need we say more? 

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    Servings and Ingredients

    Serves 4
    1 ¼ c. seasoned rice vinegar
    ¾ c. water
    ¼ c. granulated sugar
    2 tsp. kosher salt, divided
    1 c. daikon white radish, shredded
    1 c. English cucumber, thinly sliced
    1 c. shredded carrots
    1 small red bell pepper, seeded and cut into thin strips
    ½ jalapeño pepper, sliced
    ¾ c. Hy-Vee mayonnaise
    ¼ c. Gustare Vita capers, drained; plus additional for garnish
    1 tbsp. Hy-Vee Dijon mustard
    1 tbsp. fresh lemon juice
    Hy-Vee vegetable oil, for frying
    ⅔ c. Hy-Vee all-purpose flour
    ½ c. Hy-Vee corn starch
    1 c. Hy-Vee club soda
    1 (1-1/2-lb.) Hy-Vee Fish Market fresh skinless Alaskan cod fillet, quartered
    1 (12-oz.) pkg. Hy-Vee Bakery hoagie buns, (4 ct.) split and toasted
    Fresh cilantro, trimmed; for serving

    Things To Grab

    • Small saucepan
    • Food processor or blender
    • Deep fat fryer or large heavy saucepan
    • Whisk
    • Medium bowl
    • Paper towels
    • Serving bowl
    • 4 serving plates


    1. Combine rice vinegar, water, sugar and 1 teaspoon salt in a small saucepan. Cook and stir until sugar dissolves; cool slightly. Combine daikon, cucumber, carrots, bell pepper, and jalapeño in a medium bowl. Add vinegar mixture. Cover; refrigerate 2 hours or up to 3 days.

    2. For sauce, place mayonnaise, 1/4 cup capers, Dijon mustard, and lemon juice in a food processor or blender. Cover; pulse or blend until capers are slightly chopped. Set aside.

    3. Heat oil to 350 degrees in a deep-fat fryer or large heavy saucepan suitable for deep-fat frying. Follow instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 2 inches of oil.

    4. Whisk together flour and corn starch in a medium bowl. Whisk in club soda, 1/4 cup at a time, until combined (batter will be thick).

    5. Pat fish dry with paper towels. Dip fish into batter to coat. Fry, 2 pieces at a time, 10 to 12 minutes or until 145 degrees and golden brown, turning halfway through. Drain on paper towels. Repeat frying remaining coated fish. Sprinkle fish with remaining 1 teaspoon salt.

    6. To serve, drain vegetables. Spread bun bottoms with caper sauce; top with fish, vegetables, cilantro, and bun tops. Spoon remaining caper sauce into a serving bowl. Garnish with additional capers, if desired. Serve sauce with sandwiches.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen