Fried-Fish Reuben Tacos
Recipe GLPR75c3ee494de11f
Crispy beer-battered fish tacos inspired by the classic Reuben sandwich. Fried white fish is tucked into warm tortillas and topped with a tangy Russian-style dressing, sauerkraut, melted Jarlsberg cheese, and fresh microgreens for a delightful fusion of flavors and textures.
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Ingredients
1 cup all-purpose flour
0.75 cup cornstarch
1 tablespoon baking powder
1.75 cups club soda
0.5 cup mayonnaise
2 tablespoons ketchup
0.75 cup sauerkraut, drained
0.75 cup shredded Jarlsberg cheese
1 cup microgreens or baby arugula
1.5 pounds white fish fillets (cod, halibut, or similar), cut into strips
Oil for frying
8 small flour or corn tortillas, warmed
Salt and black pepper to taste
Directions
Prepare the batter by whisking together all-purpose flour, cornstarch, and baking powder in a large bowl. Season with a pinch of salt and black pepper.
Slowly pour club soda into the dry mixture, whisking gently until a smooth, light batter forms. Do not overmix; some lumps are fine. Let the batter rest for 5 minutes.
In a small bowl, combine mayonnaise with ketchup to create the Russian-style dressing. Mix until smooth and set aside.
Heat oil to 350°F in a deep skillet or fryer. Pat the white fish fillets dry with paper towels and season lightly with salt and pepper.
Working in batches, dip each fish strip into the chilled batter, allowing excess to drip off, then carefully place into the hot oil. Fry for 3 to 4 minutes per side until golden brown and fish is opaque throughout and flakes easily (internal temperature should reach 145°F).
Transfer fried fish to a paper towel-lined plate to drain excess oil. Keep warm.
Warm the tortillas over a gas flame or in a dry skillet until pliable.
To assemble each taco, spread a thin layer of the Russian dressing on a warm tortilla. Place a fried fish strip in the center.
Top the fish with a small handful of drained sauerkraut, followed by shredded Jarlsberg cheese and a pinch of fresh microgreens or baby arugula.
Serve immediately while the fish is still warm and the cheese is melting slightly. Repeat with remaining tortillas and fillings to make 8 tacos total.
