CAPE COD REUBEN SANDWICH

Cape Cod Reuben Sandwich image

From Rachel Ray's mag, this recipe was sent in by John G. Kennan, Jr. Recommeded beer is Samuel Adams brand.

Provided by pamela t.

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) bottle lager beer
1 1/4 cups plus 2 t flour
1 teaspoon salt
1 teaspoon paprika
3 cups coleslaw mix
1/2 cup Russian salad dressing
4 cups vegetable oil
four six ounce cod fish fillet
8 slices rye bread
4 slices swiss cheese

Steps:

In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes.
In a medium bowl, mix the slaw mix with the Russian dressing.
Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375°F.
Place the remaining 1 C flour on a large plate.
Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and crispy, about 5 minutes.
Transfer to paper towels to drain.
Place bread on a baking sheet.
Broil until toasted. Transfer toasted side down onto a plate.
Spread Russian dressing on 4 slices, top with fish, slaw and cheese. Add another toasted slice of bread to the top, toasted side up.
dig in!

Nutrition Facts : Calories 2500.9, Fat 236.4, SaturatedFat 34.4, Cholesterol 25.8, Sodium 1418.5, Carbohydrate 78.4, Fiber 6.5, Sugar 10.1, Protein 18.4