Recipe
Crispy Cod Sandwich
Serves
2
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
½ red chili pepper, thinly sliced
1 cucumber, thinly sliced
½ cup water
½ cup white vinegar
¼ cup sugar
½ teaspoon salt
4 pieces salted seaweed
4 + 2 tablespoons mayonnaise, divided
1 lemon
2 cod filets
1 bag Kikkoman® Kara-Áge Coating Mix
Oil
2 brioche buns
For Serving
Cilantro
Iceberg lettuce, thinly sliced
Directions
- 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.
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