Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes

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Ingredients

1. All-purpose flour
2. Salt
3. 2 1/4 cups club soda
4. 1 teaspoon ground cumin
5. 1 teaspoon dried oregano
6. 1 teaspoon hot paprika
7. Four 6-ounce skinless haddock or hake fillets
8. Freshly ground pepper
9. 2 medium tomatoes, thinly sliced
10. 1 small yellow onion, thinly sliced
11. 1 jalapeño, seeded and thinly sliced
12. 1/4 cup coarsely chopped cilantro
13. Vegetable oil, for frying
14. 4 kaiser rolls, split and toasted
15. 4 large Boston lettuce leaves

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.