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.
Recipe
Primary Media
Description
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
Ingredients
Quantity | Ingredient | Add |
---|---|---|
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
Directions
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 Tip
Nutrition facts cannot be accurately calculated for fried foods.