Beer Battered Fish Banh Mi Sandwich
A classic crispy fish sandwich goes to the next level when it’s served with quick pickled vegetables and drizzled with sweet and spicy sriracha aioli! This Beer Battered Fish Banh Mi Sandwich is an easy weeknight meal that’s loaded with flavor.
Servings 4
Ingredients
- For the pickled vegetables:
- ¾ cup shredded carrots
- ¾ cup shredded daikon
- 2 tbsps rice wine vinegar
- 2 tbsps sugar
- 1/4 tsp salt
- For the sriracha aioli:
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1/2 tsp lime juice
- 1/2 tsp honey
- Salt and pepper to taste
- 8 Gordon's Beer Battered Fish Fillets
- 4 mini baguettes or sandwich rolls split and toasted
- Toppings: lime wedges fresh cilantro, fresh mint, jalapeno slices
Instructions
- <ol><li class="instruction">To make the pickled vegetables: in a bowl, toss together the carrots, daikon, vinegar, sugar and salt and let stand at room temperature for 30 minutes.</li></ol>
- To make the pickled vegetables: in a bowl, toss together the carrots, daikon, vinegar, sugar and salt and let stand at room temperature for 30 minutes.
- <ol><li class="instruction">To make the sriracha aioli: whisk together mayonnaise, sriracha, lime juice, honey, and salt and pepper.</li></ol>
- To make the sriracha aioli: whisk together mayonnaise, sriracha, lime juice, honey, and salt and pepper.
- <ol><li class="instruction">Preheat oven to 425F. Arrange fish on a baking sheet lined with parchment paper and bake for 23 to 25 minutes or until fish is crispy, golden and cooked through.</li></ol>
- Preheat oven to 425F. Arrange fish on a baking sheet lined with parchment paper and bake for 23 to 25 minutes or until fish is crispy, golden and cooked through.
- Spread sriracha aioli on cut sides of rolls. Top with crispy fish fillets and pickled vegetables. Garnish with desired toppings before serving.
