Cape Cod Reuben Sandwich

From rachel ray's mag, this recipe was sent in by john g. Kennan, jr. Recommeded beer is samuel adams brand.

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 375f.

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 !.

lager beer, flour, salt, paprika, coleslaw mix, russian salad dressing, vegetable oil, cod fish fillet, rye bread, swiss cheese