Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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