For the pickled vegetables add daikon, rice wine vinegar, carrots, sugar, and water in a small mixing bowl, combine all ingredients, mix, and let sit refrigerated overnight.
For the chili lime aioli whisk in a bowl the mayonnaise, sriracha, honey, garlic, and lime juice. Refrigerate for service.
Heat oil in fryer to 350°.
Fry the cod until golden and crisp. 4-5 minutes at 350°. Remove from fryer drain on towel to absorb excess oil and hold warm for plating.
Place toasted Banh Mi bread on plate and spread top and bottom with chili lime aioli.
Layer lettuce, cod, pickled vegetables, cucumber, and jalapeno on the sandwich.
Finish with cilantro and a squeeze of lime.
Ingredients
2 ea. Empire’s Treasure® Beer Battered Cod 4oz.
11 ea. Brilliance® Cottonseed & canola oil
2 ea. Banh Mi bread, sliced
1 ea. Peak Fresh Produce® Cucumber(s), English, cut into ribbons
