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4 6 to 8 ounce crappie fillets, skin removed 1/4 teaspoon salt 1/2 teaspoon pepper 2 tablespoons 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 cup romaine lettuce, shredded 1/4 cup sour cream
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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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Submitted by: Kristan Drummond, Oklahoma
Welcome to the Most Comprehensive Crappie Fishing Site on the Web!
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