Fish Tostadas
- Daniel
- Feb 28, 2023
- 3 min read
Updated: May 20
Someone have requested this recipe quite some time ago. I hesitated to do this, procrastinated, to be honest, as Seapiracy happened. I didn't wanna use tofu too. In the end, I'm like, screw it, let's do it. Fish Tacos was requested actually, but eventually, I settled for Tostadas instead. Cos Tostadas are underrated AF.
Tostadas are like pizzas or the famous Vietnamese Bánh Tráng Nướng (or rice paper pizza). And if you know me well enuff, you'll know that pizza is my favorite food. So, yeah, Tostadas over Tacos.
Below are the steps on how I prepare my fish tostadas. You can make whichever salad or salsa you like; I just find that mangoes go really well with fish. As for the sauce, I used a very simple combination of mayo and chipotle in adobo sauce. You can use sour cream if desired. In closing, I hope you'll give this recipe a try.
Ingredients:
(Serve 4)
Salad:
Cabbage Thinly Sliced, 1/4
Carrot Shredded, 1
Jalapeño Thinly Sliced Deseeded, 1 Adjust To Preference
Mangoes Diced, 2
Coriander Corasely Sliced, A Large Handful
High Quality Extra Virgin Olive Oil, 2 TBSP
Fresh Lime Juice, 1 Lime
Fresh Lime Zest, 1 Lime
Fish:
Rapeseed / Sunflower / Peanut / Canola Oil, For Frying
Unbleached All Purpose Flour, 1/4 Cup
Dory / Cod / Halibut / Tilapia Diced, 500g
Tostadas:
Tortillas Homemade, 4
Grapeseed / Sunflower / Peanut / Canola Oil, For Brushing
Kewpie Mayo, 1/4 Cup
Chipotle In Adobo Sauce, 1 TBSP Adjust To Preference
Fresh Lime Wedged, 2
Equipment:
Dutch Oven
Oven
Directions:
Please visit my "How To Make Tortilla" page for the recipe.
Please visit my "How To Make Taco Seasoning" page for the recipe.
Prepare the Salad
In a large bowl, combine shredded cabbage, grated carrot, sliced jalapeño, diced mango, and chopped coriander.
Add taco seasoning, olive oil, lime juice, and lime zest.
Toss until well combined.
Taste and adjust seasoning as needed.
Tip: Clean mango skins thoroughly and simmer them with the seeds and a couple of tea bags for a refreshing mango tea.
Prepare the Fish
Heat 2 inches of oil in a Dutch oven over medium heat.
Test the oil by placing a wooden chopstick into the pot—if bubbles form, it's ready.
In a shallow bowl, mix flour with taco seasoning.
Dredge fish fillets in the seasoned flour.
Gently lower into the hot oil and shallow-fry until golden.
Transfer to a wire rack or paper towel-lined plate to drain.
Fry in batches to avoid overcrowding.
Make the Tostadas
Preheat oven to 230°C (450°F).
Place tortillas on a baking tray.
Brush both sides with oil.
Bake for 2–3 minutes, flip, then bake for another 2–3 minutes until crisp.
Prepare the Chipotle Mayo
In a small bowl, mix mayonnaise with chipotle sauce until smooth.
Adjust the ratio to your spice preference.
Assemble and Serve
Spread a layer of chipotle mayo onto each toasted tortilla.
Top with fried fish and a generous spoonful of mango slaw.
Drizzle more chipotle mayo over the top.
Serve immediately with lime wedges on the side.
A simple yet wonderful that goes well with the fish...
Mama Mia...
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