Fried Fish Reuben
Fried Fish Reuben
Ingredients
For the Fried Fish
- 1 1/2 pounds white fish fillets, such as cod, cut into thick strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon dried herbs, such as oregano or thyme
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 2 cups cooking oil, for frying, such as vegetable or canola
For the Sandwich Assembly
- 8 slices rye bread
- 8 slices Swiss cheese
- 1 1/2 cups coleslaw
- 1/2 cup Thousand Island dressing
- 4 tablespoons butter, softened, for griddling bread
Instructions
- 1
Cut the white fish fillets into thick, manageable strips, approximately 1-inch wide and 3-4 inches long, suitable for a sandwich.
⏱️ 5 min
- 2
In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and dried herbs. Mix thoroughly until well combined to create the seasoning blend.
⏱️ 2 min
- 3
Prepare a dredging station by setting up three separate shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the 2 eggs to create an egg wash. In the third bowl, add the panko breadcrumbs.
⏱️ 3 min
- 4
Season the fish strips generously with the prepared seasoning blend. Take each seasoned fish strip and coat it completely: first, dredge in the flour, ensuring it's fully covered. Next, dip it into the egg wash, allowing any excess to drip off. Finally, coat generously with panko breadcrumbs, pressing gently to adhere. Repeat this process for all fish pieces.
⏱️ 10 min
- 5
Heat the cooking oil in a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded fish strips into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the fried fish and place it on a wire rack set over paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 6
To assemble each sandwich, spread butter on one side of two slices of rye bread. Place one slice of buttered rye bread (buttered side down) onto a hot griddle or frying pan over medium heat. Immediately layer two slices of Swiss cheese on top of this bread. Place two pieces of the hot fried fish on top of the melted cheese. Add a generous spoonful of coleslaw over the fish. Drizzle Thousand Island dressing liberally over the coleslaw. Place the second slice of rye bread on top, with the buttered side facing upwards.
⏱️ 5 min
- 7
Press down gently on the sandwich with a spatula. Grill until the bottom slice of bread is golden brown and the cheese is melted. Flip the sandwich and grill the other side until it is also golden brown and toasted, about 2-3 minutes per side.
⏱️ 5 min
- 8
Remove the finished sandwich from the griddle. Cut it diagonally in half and serve warm.
Kitchen Tools
Nutrition Facts (per serving)
Fried Fish Reuben
For the Fried Fish
- 1 1/2 pounds white fish fillets, such as cod, cut into thick strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon dried herbs, such as oregano or thyme
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 2 cups cooking oil, for frying, such as vegetable or canola
For the Sandwich Assembly
- 8 slices rye bread
- 8 slices Swiss cheese
- 1 1/2 cups coleslaw
- 1/2 cup Thousand Island dressing
- 4 tablespoons butter, softened, for griddling bread
Instructions
- 1
Cut the white fish fillets into thick, manageable strips, approximately 1-inch wide and 3-4 inches long, suitable for a sandwich.
⏱️ 5 min - 2
In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and dried herbs. Mix thoroughly until well combined to create the seasoning blend.
⏱️ 2 min - 3
Prepare a dredging station by setting up three separate shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the 2 eggs to create an egg wash. In the third bowl, add the panko breadcrumbs.
⏱️ 3 min - 4
Season the fish strips generously with the prepared seasoning blend. Take each seasoned fish strip and coat it completely: first, dredge in the flour, ensuring it's fully covered. Next, dip it into the egg wash, allowing any excess to drip off. Finally, coat generously with panko breadcrumbs, pressing gently to adhere. Repeat this process for all fish pieces.
⏱️ 10 min - 5
Heat the cooking oil in a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded fish strips into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the fried fish and place it on a wire rack set over paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 6
To assemble each sandwich, spread butter on one side of two slices of rye bread. Place one slice of buttered rye bread (buttered side down) onto a hot griddle or frying pan over medium heat. Immediately layer two slices of Swiss cheese on top of this bread. Place two pieces of the hot fried fish on top of the melted cheese. Add a generous spoonful of coleslaw over the fish. Drizzle Thousand Island dressing liberally over the coleslaw. Place the second slice of rye bread on top, with the buttered side facing upwards.
⏱️ 5 min - 7
Press down gently on the sandwich with a spatula. Grill until the bottom slice of bread is golden brown and the cheese is melted. Flip the sandwich and grill the other side until it is also golden brown and toasted, about 2-3 minutes per side.
⏱️ 5 min - 8
Remove the finished sandwich from the griddle. Cut it diagonally in half and serve warm.