Prep 0 mins
Cook 30 mins
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."
- 2 cups all-purpose flour
- 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
- 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.
- 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.
- 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.
- 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.