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.

Niki Nichols, Brooklyn, NY
This Story Originally Appeared On


Credit: Annabelle Breakey; Styling: Fanny Pan

Recipe Summary

45 mins
Serves 4 (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

558 calories; calories from fat 47%; protein 23g; fat 30g; saturated fat 3.8g; carbohydrates 50g; fiber 2.4g; sodium 1297mg; cholesterol 44mg.