From craving to table
Instructions
- 1
Combine rice vinegar, sugar, and 1/2 teaspoon salt in a bowl. Add carrots, cucumber, and red onion, tossing to coat. Let vegetables pickle for at least 15 minutes, then drain.
- 2
Pat fish fillets dry. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 3
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Dredge each fish fillet in flour, dip in egg, then coat in panko breadcrumbs.
- 5
Heat vegetable oil in a large skillet over medium-high heat. Fry fish fillets 2-3 minutes per side until golden and cooked through. Drain on paper towels.
- 6
In a small bowl, mix mayonnaise, Sriracha, and lime juice to make the spicy mayo.
- 7
Slice the baguette into four pieces and split each piece lengthwise. Toast lightly if desired.
- 8
Spread spicy mayo on both sides of the bread. Layer with fried fish, pickled vegetables, cilantro, Thai basil, and jalapeño slices if using.
- 9
Serve immediately while the fish is crisp and the veggies are fresh.