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Crispy Cod Bánh Mì

Photo: Annabelle Breakey; Styling: Fanny Pan

Total time 45 mins

Serves 4 (serving size: 1 sandwich)

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.


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

Nutrition Information

  • calories 558
  • caloriesfromfat 47 %
  • protein 23 g
  • fat 30 g
  • satfat 3.8 g
  • carbohydrate 50 g
  • fiber 2.4 g
  • sodium 1297 mg
  • cholesterol 44 mg

How to Make It

  1. Preheat oven to 350°. Pour oil into a wide, heavy, medium pot to a depth of 2 in. and heat over medium-high heat until temperature reaches 375° on a deep-fry thermometer. Meanwhile, in a medium bowl, mix cornstarch, flour, baking powder, 1/2 tsp. salt, and 3/4 cup club soda until as smooth as pancake batter, adding more club soda if needed.

  2. Working in 3 or 4 batches, drop fish pieces into batter, then carefully lower into oil and fry until golden and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer fish to paper towels to drain. Sprinkle with remaining 1 tsp. salt.

  3. Heat rolls in oven until lightly toasted, about 3 minutes. Mix mayonnaise and Sriracha. In a medium bowl, toss lettuces, radishes, carrot, and jalapeño with lime juice and 2 tbsp. oil.

  4. Spread 2 tbsp. mayonnaise mixture on cut sides of rolls. Fill each roll with cod. Top with salad mixture and serve with extra Sriracha if you like.