Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes

By LaLaCooks

Recipe by Nick Fauchald

The Good News Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics.

NOTES
One Serving of Chicken 178 cal, 8 gm fat, 1.1 gm sat fat, 7 gm carb, 1 gm fiber.
From A Pro Eater's Healthiest Grill Recipes
Published June 2010

Ingredients

• All-purpose flour
• Salt
• 2 1/4 cups club soda
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon hot paprika
• Four 6-ounce skinless haddock or hake fillets
• Freshly ground pepper
• 2 medium tomatoes, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 jalapeño, seeded and thinly sliced
• 1/4 cup coarsely chopped cilantro
• Vegetable oil, for frying
• 4 kaiser rolls, split and toasted
• 4 large Boston lettuce leaves

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 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.
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.

From Coastal Chile’s Wine Country Recipes & Value Wines, Pairing of the Day: April 2009
Published April 2009