Fish Tostadas
Crispy fish tostadas for lent or just because you love crispy fish tostadas! Try this recipe today!
Servings 4 Servings
Ingredients
For Pico de Gallo
- 4 roma tomatoes diced
- 1 habanero pepper or serrano minced
- 1/3 cup red onion diced or sliced into thin strips
- 1/4 cup cilantro chopped
- 1/2 teaspoon oregano optional
- Juice of 1 lime or lemon
- Salt and pepper to taste
For Crispy Fish
- 4 cod, flounder haddock or mahi mahi 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
- 8 corn tostadas homemade or store bought
- Olive or grapeseed oil for frying
- Garnishes can include lemon wedges, crema, pickled red onions, radishes and hot sauce
Instructions
- Combine all of the ingredients for the pico de gallo, taste for salt and set aside.
- 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. In the last dish add the bread crumbs with chile pepper flakes and cilantro.
- 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 3-4 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.
Notes
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.