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Crappie Tostada With Blackbeans And Lettuce

sportingchef's picture
This festive dish has plenty of flavor and texture. Teamed with a Cuervo Gold margarita (shaken, not blended) or a frosty-cold Mexican beer, this is a great warm weather meal. The choice of fish is entirely up to you, but I'm a crappie fan.
Ingredients
  Crappie fillet 32 Ounce, skin removed (4, 8 Ounce Each)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Corn ears 2 , shucked
  Corn tortillas 8 , fried flat in oil and drained on paper towels (Or You Can Buy Them Already Fried And Flat)
  Cooked black beans 1 1⁄2 Cup (24 tbs), drained
  Shredded jack cheese 2 Cup (32 tbs)
  Red onion 1 , thinly sliced into rings
  Green chile salsa 1 1⁄2 Cup (24 tbs) (Make Your Own Or Buy Prepared)
  Tomato slice 8 (Ripe)
  Shredded romaine lettuce 2 Cup (32 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
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 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
For more information please visit: http://www.huntfishcook.com/

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Searing
Interest: 
Holiday, Party, Healthy
Ingredient: 
Fish
Are you a fish person? Here is a great crappie video recipe. A simple fish recipe, put together over tortillas and a bed of beans and lettuceā€¦looks really appetizing! A must-try recipe!

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