From craving to table
Instructions
- 1
In a bowl, combine carrots, daikon, rice vinegar, sugar, and 1/2 teaspoon salt. Mix well and let sit for at least 15 minutes to quick-pickle.
- 2
Pat fish fillets dry. Season with salt, pepper, and paprika. Dredge each fillet in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- 3
Heat vegetable oil in a large skillet over medium heat. Cook fish for 3-4 minutes per side or until golden and cooked through. Remove and set aside.
- 4
In a small bowl, mix mayonnaise, sriracha, and lime juice to make the spicy mayo.
- 5
Slice the baguettes lengthwise. Spread spicy mayo on both sides.
- 6
Layer the crispy fish, pickled vegetables, cucumber slices, and cilantro onto the baguettes.
- 7
Close sandwiches, slice, and serve immediately.