The most work goes into preparing the separate components that go into it, but invite some friends and you can throw a party to make all that work worth it.
While this version has fried seafood in it, it isn’t pescetarian (or lent-friendly) because of the paté, but you can opt to remove that and we think it still tastes pretty durn good.
Banh Mi Po’ Boy
- Serves: 4 people
- Active time: 1 hour
- Total time: 1 hour
- Difficulty: Easy
- 4 cod fillets, about 200g each
- ½ cup cornstarch
- 1 tbsp. baking powder
- ½ tbsp. salt
- 1 tsp. cayenne pepper
- ½ cup mayonnaise
- 2 tbsp. sriracha
- 4 small baguettes, split in half
- ½ cup pork liver spread
- ¼ cup cilantro leaves, picked and washed
- 1 cup pickled cucumbers or other pickled vegetable
- ¼ cup radish, thinly sliced
- In a large bowl, whisk the cornstarch, baking powder, and salt until combined.
- Add in the fish and toss until evenly coated.
- Set aside for 10 minutes.
- Heat oil in a large skillet until the temperature comes up to 375F.
- Fry the fish, tapping off the excess breading before dropping in the oil.
- Fry the fish for 3-5 minutes or until golden brown and cooked through.
- Remove the fish from the oil and set on a baking sheet with a rack or paper towels to dry.
- After all the fish is fried and resting, turn off the heat.
- Season fried fish with cayenne pepper.
- Combine sriracha and mayonnaise.
- Set aside.
- To assemble the sandwiches, spread the bottom of the baguettes with the liver spread.
- Spread sriracha mayo on the tops.
- Place a piece of fried fish on top of the bottom bun.
- Top with cilantro, pickled vegetables, and radish.
- Top with the sriracha mayo bun and serve.