Lenten season is upon us and some of us are pulling out all of our favorite fish recipes. This recipe for fish tostadas is an easy week night meal. When I get a chance to return home to L.A., my sister Chris always takes me to one of our favorite seafood restaurants. They are famous for their seafood tostadas. It’s a simple, but tasty concept, two large corn tostadas served with anything from shrimp cebiche or ceviche, to spicy crab! Oh, man, I am making myself hungry for one right about now, Lol! And you cannot forget the big bottle of hot sauce at each table. Our favorites are Tapatio or Valentina. The habanero flavors pair well with any seafood dish, in my opinion. I just can’t get enough of it.
If the fish fried fish is not you thing, you could simply mix some already cooked crab , shrimp or scallops to the prepared pico de gallo. Mix in some avocado and your all set. The possibilities are endless.
For Pico de Gallo
4 roma tomatoes, seeded and diced
1 habanero pepper, minced
1/3 cup red onion, diced or sliced into thin strips
1/4 cup cilantro, chopped
1/2 teaspoon oregano
Juice of 1 lime or lemon
1 tablespoon olive oil
Salt and pepper to taste
4 tilapia fillets (6 to 8 ounces each)
Salt and pepper to taste
1/2 cup flour
2 large eggs
3 to 4 tablespoons of hot sauce(your choice)
1 cup seasoned breadcrumbs
1/2 tablespoon jalapeño flakes or red pepper flakes
1/2 tablespoon dried cilantro or 3 tablespoons fresh, chopped fine
You will also need
8 corn tostadas, homemade or store bought
Olive oil for frying
Garnishes can include, lemon wedges, crema, pickled red onions, radishes and hot sauce
1. Combine all of the ingredients for the pico de gallo, taste for salt and set aside.
2. Season the fillets lightly with salt and pepper. chill until ready to use. In one dish add flour, in another bowl beat the eggs with the hot sauce and in the last dish add the bread crumbs with chile pepper flakes and cilantro.
3. In a large skillet, preheat 1/3 cup oilve oil to medium heat for 5 minutes. Dredge the fillets in the flour, dip in egg and coat with bread crumbs. Shallow fry for about 3 minutes per side or until golden and crispy. Drain onto plate line with paper towels. To plate add one fillet on top of tostada, top with pico de gallo and garnishes and serve with an extra tostada on top. Yields 4 servings.
Tips~ If you have time, I would suggest making the pico de gallo a few hours ahead of time. Cover it with plastic wrap and press down so there is no air between the wrap and salsa. I found that this helps marinate the salsa and makes the onions slightly milder.