- Cut chili pepper and cucumber into thin slices. Mix the water, white vinegar, sugar and salt into a sauce pot and bring to a boil. Once boiling, add cucumber and chili, turn off the heat and let the cucumbers steep in the pickle brine.
- Finely chop the seaweed or use a food processor. Combine seaweed with 4 tablespoons of mayo, and a squeeze of lemon. Mix and refrigerate.
- Make sure cod is slightly wet with water, then add it to a bag with Kara-Áge and shake for 20 seconds. Set aside.
- In a large frying pan add ¼-inch of high smoke point oil. Once oil is hot (350°F), add your cod. Cook for 2-3 minutes on first side then flip. Keep flipping util golden and cooked through.
- Use remaining mayo on brioche buns and toast them in a medium frying pan.
- Serve cod on a toasted bun with the pickled veggies and seaweed aioli. Add cilantro and iceberg lettuce.
Recipe created in partnership with Jordan Farnum at @farnumgrindtime.
