Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes

Name: Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes
Total time: 45 min
Cuisine: American
Ingredients: 2 cups All-purpose flour; Salt; 2¼ cups Club soda; 1 teaspoon Ground cumin; 1 teaspoon Dried oregano; 1 teaspoon Hot paprika; 4 6-ounce fillets Skinless haddock or hake fillets; Freshly ground black pepper; 2 Medium tomatoes, thinly sliced; 1 Small yellow onion, thinly sliced; 1 Jalapeño, seeded and thinly sliced; ¼ cup Coarsely chopped cilantro; Vegetable oil, for frying; 4 Kaiser rolls, split and toasted; 4 Large Boston lettuce leaves

Recipe GLPRea32deb69f5d0c

American

Main Course

45 min

Stovetop

SNAP eligible

Golden, crispy fried haddock fillets nestled in toasted kaiser rolls and topped with fresh lettuce, zingy jalapeño-infused tomato slices, and aromatic cilantro. These flavorful sandwiches feature a savory spiced batter with cumin, oregano, and hot paprika that delivers a satisfying crunch with every bite.

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Ingredients

2 cups All-purpose flour

Salt

2¼ cups Club soda

1 teaspoon Ground cumin

1 teaspoon Dried oregano

1 teaspoon Hot paprika

4 6-ounce fillets Skinless haddock or hake fillets

Freshly ground black pepper

2 Medium tomatoes, thinly sliced

1 Small yellow onion, thinly sliced

1 Jalapeño, seeded and thinly sliced

¼ cup Coarsely chopped cilantro

Vegetable oil, for frying

4 Kaiser rolls, split and toasted

4 Large Boston lettuce leaves

Directions

In a shallow bowl, whisk together 2 cups flour with 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon hot paprika.
In another bowl, whisk together the 2¼ cups club soda with a pinch of salt and pepper to create a light, airy batter.
Pat the four 6-ounce haddock fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
In a large skillet, heat vegetable oil to 350°F, ensuring the oil is deep enough to partially submerge the fish.
Dip each seasoned fillet into the club soda batter, coating completely, then immediately dredge in the spiced flour mixture. Let excess coating drip off.
Carefully place the battered fillets into the hot oil. Fry for 4-5 minutes per side until golden brown and the internal temperature reaches 145°F when checked with a meat thermometer at the thickest part.
Transfer the fried fillets to a paper towel-lined plate to drain excess oil.
In a bowl, combine the sliced tomatoes, onion slices, jalapeño slices, and chopped cilantro. Toss gently to combine, allowing the vegetables to lightly macerate for 2-3 minutes.
Place one Boston lettuce leaf on the bottom half of each toasted kaiser roll.
Top the lettuce with one crispy fried fish fillet.
Spoon the jalapeño-tomato mixture over the fish, distributing evenly.
Cover with the top half of the kaiser roll and serve immediately while the fish is still hot and crispy.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward coastal recipe that works well for Charlotte's access to fresh seafood and produce. Haddock is consistently available at Harris Teeter and Kroger fish counters, and every other ingredient—tomato, jalapeño, cilantro, lettuce, kaiser rolls—stocks easily at any of the major chains, with cost running around $3.50 to $4 per sandwich depending on haddock pricing. The stated 45 minutes is honest if you buy pre-cut or very fresh tomatoes, though hand-dicing tomato and onion and mincing jalapeño realistically adds 10 minutes if you're working alone. The recipe reheats poorly once assembled—the fish loses crispness and bread soaks through—so this is a same-night, fresh-eat dish that demands attention at service time, which matters if your weeknight is chaotic.