Fried-fish Sandwiches With Jalapeño-spiked Tomatoes

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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, jalapeño and cilantro and season with salt.
• 3 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.
• 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.