Magazine article Sunset

Crispy Cod Banh Mi

Magazine article Sunset

Crispy Cod Banh Mi

Article excerpt

[ILLUSTRATION OMITTED]

Niki Nichols and her husband were trying to work more fish
into their diets when they came up with this colorful sandwich.
Now it's in their regular weeknight rotation.

SERVES 4/45 MINUTES

Vegetable oil for frying
1/2 cup each cornstarch and flour
1 1/2 tsp. baking powder
1 1/2 tsp. kosher salt, divided
3/4 to 1 cup club soda
1 lb. cod fillet, cut into 12 equal pieces
4 bolilos (Mexican French-style rolls) or
  regular French rolls, split lengthwise
  almost but not quite all the way through
1/2 cup mayonnaise
2 tsp. Sriracha chili sauce
1 1/2 cups mixed lettuces
2 radishes, thinly sliced
1 medium carrot, coarsely shredded
1 jalapeno chile, very thinly sliced
2 tbsp. each lime juice and vegetable oil

1. Preheat oven to 350[degrees]. Pour oil into a
wide, heavy, medium pot to a depth of
2 in. and heat over medium-high heat
until temperature reaches 375[degrees] on a
deep-fry thermometer. Meanwhile, in
a medium bowl, mix cornstarch, flour,
baking powder, 1/2 tsp. … 
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