Fried-Fish Reuben Tacos
Recipe GLPRb596fd008b6900
Crispy fried flounder filets topped with tangy sauerkraut, melted Jarlsberg cheese, and a zesty dill pickle aioli, all tucked into warm flour tortillas with fresh microgreens. A delightful fusion of classic deli flavors and Mexican cuisine in just 30 minutes.
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Ingredients
1 cup all-purpose flour
¾ cup cornstarch
1 tablespoon baking powder
½ teaspoon salt
1¾ cups club soda
½ cup mayonnaise
1 large dill pickle
2 tablespoons ketchup
Vegetable oil for frying
4 flounder filets (about 5 oz. each)
4 flour tortillas
¾ cup sauerkraut, drained
¾ cup shredded Jarlsberg cheese
1 cup microgreens or baby arugula
Directions
Prepare the dill pickle aioli by finely mincing the dill pickle and mixing it with the mayonnaise and ketchup in a small bowl. Set aside.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Slowly pour the club soda into the flour mixture, whisking gently until a smooth, slightly thick batter forms.
Heat vegetable oil in a large skillet or deep frying pan to 350°F (175°C).
Pat the flounder filets dry with paper towels. Working one at a time, dip each filet into the batter, coating both sides evenly.
Carefully place the battered filets into the hot oil and fry for 3–4 minutes per side until golden brown and crispy. The internal temperature should reach 145°F (63°C). Transfer to a paper towel-lined plate to drain.
Warm the flour tortillas in a dry skillet or over a gas flame for about 30 seconds per side.
Spread a thin layer of the dill pickle aioli on each warm tortilla.
Top each tortilla with one fried flounder filet, then divide the sauerkraut evenly among the four tacos.
Sprinkle the shredded Jarlsberg cheese over the sauerkraut on each taco.
Arrange a portion of microgreens or baby arugula on top of each taco. Serve immediately.
