Fried Fish Reuben Tacos Recipes

FRIED-FISH REUBEN TACOS

Steps:

• 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.
• 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.
• 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.

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

FRIED FISH TACOS

Steps:

• Fill a large deep frying pan about 1/3 full of vegetable oil. Heat to 375°F.
• Place the breadcrumbs in a dish. In a separate dish, beat the eggs with salt and pepper and the water.
• Cut each fish fillet into 4 equal pieces , then season with salt and pepper. Dip the fish into the eggs, then into the panko bread crumbs. Place on a tray lined with paper towels and let rest for 15 minutes to allow the breading to set.
• Cook the fish a few pieces at a time until golden brown and cooked through, about 5 - 7 minutes. Drain on paper towels.
• To warm the tortillas, heat a dry frying pan over medium heat and warm the tortillas in the pan until it softens and is hot, about 30 seconds.
• Spread the dip on the tortillas, then top with the coleslaw, avocado, tomato then the fish.
• *Chipotle Mayonnaise; 1 cup mayonnaise, 2-3 chipotle chilies (canned in adobo), 1 tablespoons adobo sauce and juice from 1/2 a lime. Blend all of the ingredients in a food processor, then cover and refrigerate.*.