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
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.