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1
To make the tomato salad, in a large pot, bring water to a boil and lower the whole tomatoes into the boiling water; leave for 5 seconds, then immediately transfer to an ice-water bath, chill completely, and drain.
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2
Peel off the skins.
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3
If the skins arent coming off, place back in the boiling water for a couple of seconds more.
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4
Place the onion in the same boiling water and leave in for 15 to 30 seconds; drain and transfer to the ice-water bath.
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5
Allow the onion to sit in the bath for 15 minutes.
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6
Cut the tomatoes in half crosswise, discard the juices and seeds, and chop into large chunks.
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7
Transfer to a bowl, add the onion, and mix well.
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8
Add the oil, vinegar, salt and pepper, and the parsley and toss.
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9
To make the fried cod, season the fish with salt and pepper.
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10
In a medium bowl, combine the flour and the seltzer, and whisk into a thin and smooth batter.
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11
Fill an 8- to 10-inch skillet with enough oil to measure about 2 inches up the side.
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12
Make sure the pot is deep enough to leave at least 4 inches above the oil.
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13
Heat the oil to 350360F.
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14
The oil is ready when you can see it moving around in the skillet; test the heat with a small piece of fish, making sure that the oil sizzles when the fish is added.
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15
Dip the fish into the batter and carefully place a couple of pieces of fish into the hot oil at a time.
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16
(Its important not to crowd the pot.)
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17
Fry the fish until golden, about 8 minutes, and transfer to paper towels with a slotted spoon.
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18
Season with salt.
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19
Slice and lightly toast the rolls.
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20
In a bowl, combine the mayonnaise and the chile, and spread evenly over the bottom slices of bread.
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21
Top the mayonnaise with the fried cod and place the tomato salad on the top slices of bread.
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22
Close the sandwiches, cut into halves, and serve.
