A few years back, we headed to the Carolinas for our summer holidays. My old soul fell in love with the historical sites of native Americans, back then primitive farming, and much more. If I call Myrtle Beach an aesthetic one I wouldn’t be very wrong. We liked the trip so much that after a year we went back.
During those two trips As much as I loved exploring the two states so was also my curiosity for trying different food in different venues during our stay. Luckily, I got a chance to visit a seafood restaurant, where this one specific sandwich caught my attention immediately. As this sandwich was constructed with my two favorite food items, sauerkraut, and pumpernickel sourdough bread, I immediately knew what I was ordering from the menu.
Back in my home, I tried reconstructing the sandwich and I must pat myself on the back that my homemade version was a ten out of ten. It was on my list to share the recipe here on my page and finally, I got a chance to shoot a video of it. So here it is.
I hope you try it and taste it for yourself. This sandwich involves many components to be assembled. But I bet taste-wise and nutrition-wise (as it has two fermented food items) it is one of the best sandwiches out there.
Fish Reuben Sandwich from MEK
Rohu or cod fish fillet, you can also use whiting fish (skin or no skin, it’s your choice)
Cajun seasoning
Veg oil for shallow frying the fillet
For sauerkraut:
1 whole head of green cabbage, I prefer organic
Use 1 tbsp of kosher salt per 1 lb of cabbage, so weigh your shredded cabbage and then measure the salt for it
2 tsp caraway seeds
For the cheese sauce:
½ cup heavy cream
1 8 Oz. block of sharp cheddar, I prefer Swiss cheese but that day I was out of Swiss cheese
For the Thousand Island dressing:
½ cup mayonnaise
2 tbsp mustard paste
2 tbsp ketchup or as per taste
2 tbsp chopped kosher dills (sweet) or relish
Paper thin crispy fried potato chips
Pumpernickel or rye sourdough bread
Pat the fish filet with a paper towel to remove excess moisture. Season generously with cajun seasoning on both sides. Heat 2-3 tbsp vegetable oil in a cast iron pan and lower your fish in there. Leave it undisturbed for four minutes without the temptation to move it or flip it. Keep the heat medium-high.
After four minutes on one side flip the filets and cook on the other side for four more minutes.
Note: The fish filet will seem to stick to the cast iron pan but if you leave it alone for about 4 minutes without attempting to flip it, it will cook and won’t be stuck anymore. If it feels like it’s stuck to the pan it’s simply because it is still raw.
For the sauerkraut:
Shred cabbage as fine as you can using a mandolin. Weigh it and adjust the salt amount accordingly. I use 1 tbsp per one pound of cabbage. Sprinkle salt and some caraway seeds over it. Massage it with your hands for five minutes till the salt starts breaking down the cabbage and it releases the moisture. Then transfer to a sterilized glass jar and pat it packed using a long millet or a pestle. You should see the juices on top of the surface, and the cabbage should look submerged when you press down on it.
But If you see, the cabbage did not release enough moisture so it can be submerged in its juices then you might have to make a cup of brine for it. Just boil a cup of water with ½ tbsp salt and pour it over the cabbage. Keep it loosely covered and over the counter for 8-9 days. During this period, push down on the cabbage once a day with a potato masher to submerge the content. Also, inspect it for any pieces that are stuck to the sides of the jar. Make sure there are none stuck to the jar side as those pieces can go bad. So keep it’s top smooth. After that period and process, transfer to the fridge and use it for weeks along the way.
You should use Swiss cheese for this recipe but had to replace it with a cheese sauce as I was out of Swiss that day. To make the cheese sauce, heat heavy cream in a pot and add shredded cheese to it. Stir to combine and melt it slowly till it is pourable and smooth.
Assemble your sandwich using a good loaf of pumpernickel sourdough bread or rye sourdough. Layer the components to your preference and don’t forget to add the extra crispy potato chips for another level of flavor and texture. May it be healthy for you. Enjoy!
I will add the sourdough loaf recipe in a while. Please check it later. Thank you.