Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes

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."

• Ready In: 30 mins
• Serves: 4

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.