Top this crappie tostada recipe with salsa, lettuce, cheese and sour cream.
January 23, 2012
By Game & Fish Online Staff
Print Recipe
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:
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. 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.
