Cod Banh Mi

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How did I ever cook in the misery I used to call a kitchen?

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Like, I now have 3 racks in my oven. THREE. I can have more than one thing in the oven at a time……………. I’ll never take your blessings for granted, Jesus, I swear!

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My sink is supes deep & I can, like, rinse dishes off without drowning myself. & it has the spicket thingy that detaches so you can aim your stream. That sounds dirty, but it’s an innocent & beautiful romance.

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OH & the ice machine. I’d really like to kiss the inventor of these on the mouth, if anyone has a contact. Goodbye ice trays, see you literally never again because you tried to ruin my marriage because I never remembered to refill you & I always ended up taking the last of the ice & Garrett often had to drink warm water.

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But I have absolutely no clue where anything is so I was forced to cook this with a slotted spoon.

 

Time: 40 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 lb. of cod
  • 1/2 cup of panko bread crumbs
  • 1 egg
  • 1 tbsp. of skim milk
  • 1 tsp. of water
  • 1 tsp. of hot sauce
  • 3 large carrots, rinsed + shredded
  • 8-10 radishes, rinsed + sliced thin
  • 2 jalapenos, rinsed + sliced thin
  • 1 tbsp. of cilantro, chopped
  • 1 tsp. of soy sauce
  • 1/2 tsp. of rice vinegar
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tbsp. of butter
  • Sriracha, for serving
  • Toasted rolls, for serving
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • In a large skillet over medium heat, add butter + oil
  • S+P each side of the cod
  • In a bowl, combine egg + milk + water
  • In another bowl, combine panko + hot sauce + S+P
  • Dredge cod in egg then panko, repeat
  • Lay cod skin side down in the skillet, cooking for 2-3 minutes
  • Flip + cook another 2 minutes
  • Add skillet to oven for 5-7 minutes or until fish is flaky + crispy
  • In a bowl, combine carrot + radishes + jalapenos + soy sauce + rice vinegar + lime juice + S+P
  • On a toasted roll, add a piece of fish + veggie mix + sriracha + cilantro
  • Serve hot
  • Rub leftovers on taste buds aka don’t leave any leftovers