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Crappie Tostada (Recipe)

  • 4 Crappie Fillets (6 to 8 oz), skin removed
  • 1/4 tsp. Salt
  • 1/2 tsp. Pepper
  • 2 Tbl. 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 1/2 cups Cooked Black Beans, drained
  • 2 cups Jack Cheese, shredded
  • 1 Red Onion, thinly sliced into rings
  • 1 1/2 cups Green Chile Salsa (make your own or buy prepared)
  • 8 slices Ripe Tomato
  • 2 cups Romaine Lettuce, shredded
  • 1/4 cup Sour Cream

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 1/4 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.

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