Name: Fried-Fish Reuben Tacos
Yield: 4
Ingredients: 1 c. all-purpose flour -; 3/4 c. cornstarch -; 1 tbsp. baking powder -; Salt -; 1 3/4 c. club soda -; 1/2 c. mayonnaise -; 1 large dill pickle -; 2 tbsp. ketchup -; Vegetable oil -; 4 filets flounder -; 4 flour tortillas -; 3/4 c. sauerkraut -; 3/4 c. shredded Jarlsberg cheese -; 1 c. microgreens or baby arugula -

Recipe information

Cooking:

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Ingredients for - Fried-Fish Reuben Tacos

1. 1 c. all-purpose flour -

2. 3/4 c. cornstarch -

3. 1 tbsp. baking powder -

4. Salt -

5. 1 3/4 c. club soda -

6. 1/2 c. mayonnaise -

7. 1 large dill pickle -

8. 2 tbsp. ketchup -

9. Vegetable oil -

10. 4 filets flounder -

11. 4 flour tortillas -

12. 3/4 c. sauerkraut -

13. 3/4 c. shredded Jarlsberg cheese -

14. 1 c. microgreens or baby arugula -

How to cook deliciously - Fried-Fish Reuben Tacos

1. Stage

In a large bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt. With a fork, blend in the club soda until incorporated; it's okay if the batter is lumpy. Let rest at room temperature for 10 minutes.

2. Stage

Preheat the oven to 350 degrees F. In a small bowl, combine the mayonnaise, pickle, and ketchup, and season with salt. In a deep fryer or a very large saucepan, heat 1 1/2 inches of vegetable oil to 375 degrees F. Pat the flounder dry and season lightly with salt. Dip 2 of the fillets in the batter and let any excess drip off. Fry the fish, turning once, until golden brown and crisp, about 2 1/2 minutes. Drain the fish on a rack set over a baking sheet and repeat with the remaining fish fillets and batter.

3. Stage

Warm the tortillas in the oven for about 40 seconds, until hot and pliable. Spread the Russian dressing on the tortillas. Top with the sauerkraut, fried flounder, Jarlsberg cheese, and microgreens. Fold the tortilla over the fillings and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.