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Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes
© Tina Rupp

Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

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

  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.

Suggested Pairing

These sandwiches are great with a crisp Chilean Sauvignon Blanc.

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