Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes

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



Slideshow: More Tasty Sandwiches


  • Total Time:
  • Servings: 4

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  • All-purpose flour
  • Salt
  • 2 1/4 cups club soda
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon hot paprika
  • Four 6-ounce skinless haddock or hake fillets
  • Freshly ground pepper
  • 2 medium tomatoes, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1/4 cup coarsely chopped cilantro
  • Vegetable oil, for frying
  • 4 kaiser rolls, split and toasted
  • 4 large Boston lettuce leaves

How to make this 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.

Suggested Pairing

These sandwiches are great with a crisp Chilean Sauvignon Blanc.

Contributed By Photo © Tina Rupp Published April 2009

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