Fried-Fish Sandwiches with Jalapeno-Spiked Tomatoes
Recipe from Food & Wine

"These should look much too big to eat with your bare hands," says Alex Aguilera about his crispy fish sandwiches.


Fried-Fish Sandwiches with Jalapeno-Spiked Tomatoes
Tina Rupp

by 5  people

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Fish and Seafood, Haddock, Lunch Sandwiches
 
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Ingredients
  •  
    All-purpose flour
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  •  
    Salt
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  • 2 1/4  cups
    club soda
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  • 1  teaspoon
    ground cumin
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  • 1  teaspoon
    dried oregano
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  • 1  teaspoon
    hot paprika
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  • 4  6-ounce
    skinless haddock or hake fillets
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  •  
    Freshly ground pepper
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  • 2 
    medium tomatoes, thinly sliced
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  • 1 
    small yellow onion, thinly sliced
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  • 1 
    jalapeno, seeded and thinly sliced
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  • 1/4  cup
    coarsely chopped cilantro
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  •  
    Vegetable oil, for frying
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  • 4 
    kaiser rolls, split and toasted
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  • 4 
    large Boston lettuce leaves
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Directions
1.
Fill a large bowl with ice water. In a medium bowl, whisk 2 cups of the flour with 1 teaspoon of salt. Whisk in the club soda until the batter is smooth. Set the bowl in the ice bath; let stand until chilled, 10 minutes.
2.
Meanwhile, in a small bowl, combine the cumin with the oregano and paprika. Season the fish with salt and pepper and sprinkle with the spice mixture. In a large bowl, gently toss the tomatoes with the onion, jalapeno, and cilantro and season with salt.
3.
In a large, deep skillet, heat 2 inches of vegetable oil to 350 degrees. Place a rack over a rimmed baking sheet. Working with two at a time, dredge the fish fillets in the flour, shaking off any excess. Dip the fillets in the batter and fry, turning once, until golden and cooked through, 4 minutes; transfer to the rack. Repeat with the remaining fish.
4.
Arrange the rolls on a work surface cut sides up. Top the bottom halves with the lettuce, fried fish, and tomato mixture. Close the sandwiches and serve right away.
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