Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes

Name: Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 cups all-purpose flour; salt; 2 1/4 cups club soda; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon hot paprika; 4 (6 ounce) skinless haddock or 4 (6 ounce) hake fillets; fresh ground pepper; 2 medium tomatoes, thinly sliced; 1 small yellow onion, thinly sliced; 1 jalapeno, seeded and thinly sliced; 1/4 cup cilantro, coarsely chopped; vegetable oil, for frying; 4 kaiser rolls, split and toasted; 4 large boston lettuce leaves

Submitted by Queen Dana

"From Food & Wine April 2009. According to Food & Wine "They’re great with a crisp Chilean Sauvignon Blanc. Try the peppery 2008 Root: 1 or the 2008 Montes Classic Series.""

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

2 cups all-purpose flour
salt
2 ¹⁄₄ cups club soda
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon hot paprika
4 (6 ounce) skinless haddock or (6 ounce) hake fillets
fresh ground pepper
2 medium tomatoes, thinly sliced
1 small yellow onion, thinly sliced
1 jalapeno, seeded and thinly sliced
¹⁄₄ cup cilantro, coarsely chopped
vegetable oil, for frying
4 kaiser rolls, split and toasted
4 large boston lettuce leaves

directions

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.
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, jalapeño and cilantro and season with salt.
In a large, deep skillet, heat 2 inches of vegetable oil to 350°. 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.
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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RECIPE SUBMITTED BY

Queen Dana

United States

I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.

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