Crappie Tostada Recipe

Top this crappie tostada recipe with salsa, lettuce, cheese and sour cream.

Make this south of the border inspired dish with fresh crappie fillets

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes


Ingredients:

  • 4 crappie fillets (6 to 8 ounces), skin removed
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 ears fresh corn, shucked
  • 8 corn tortillas, fried flat in oil and drained on paper towels (or you can buy them already fried and flat)
  • 1 ½ cups black beans, drained
  • 2 cups shredded Jack cheese
  • 1 red onion, thinly sliced into rings
  • 1 ½ cups green chile salsa
  • 8 slices ripe tomato
  • 2 cups romaine lettuce, shredded
  • ¼ cup sour cream

Directions:

1. Season fish with seasoned salt and pepper. Heat oil in a large pan over medium-high heat and cook fish on both sides. Remove fish from pan and add corn kernels. Cook for 3 to 4 minutes. Break fish apart into large chunks.


2. For each tostada, place one tortilla on a plate. Top with one fourth of the beans and corn. Top with ¼ cup cheese, a few onion rings, some fish and some salsa. Place the second tortilla over the salsa. Place 2 tomato slices on the tortilla. Add some more fish, then some salsa, some lettuce, more cheese and a tablespoon of sour cream. Serve and enjoy.

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