Crappie Tostada Recipe

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

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

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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