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.
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?
Servings and Ingredients
|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
- Medium bowl
- Paper towels
- Serving bowl
- 4 serving plates
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.
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.
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).
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.
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 TipNutrition cannot be accurately calculated for fried foods.