Alheit Vineyards Hemelrand Vine Garden

Grower: Alheit Vineyards
Grape Variety: Roussanne / Chenin Blanc / Chardonnay / Verdelho
Style: Savoury and Floral
Country: South Africa
Appellation: Walker Bay
Vintage: 2015/16
Closure: CORK
Alcohol: 14.6% ABV
Bottle Size: 75cl

Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

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

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.