Crispy Fish Tostadas

These Crispy Fish Tostadas are my gluten-free version of the original recipe from Jessica Merchant’s new cookbook, The Pretty Dish. Jessica has been inspiring me for YEARS with her gorgeous photography, drool-worthy recipes and friendly banter on How Sweet Eats, and her cookbook is a direct reflection of that. These tostadas are crunchy, fresh and bright and will have you dreaming of summer sunshine.

I’m so excited to be cooking from Jessica Merchant’s new cookbook, The Pretty Dish! If you haven’t bought your copy yet, enter to win a signed copy on my Instagram or buy one HERE. What’s Gaby Cooking even chose it for her cookbook club month 12, so you need a copy! Ready?

When I was flipping through this gorgeous cookbook and marking everything I wanted to make (book FULL of flags now) my stomach kept pulling me back to the Crispy Fish Tostadas! And, never to deny a craving, I knew I had to make them first.

My husband and I have been eating a lot more fish lately, but our routine is already getting stale. Fish tacos set off a light bulb in my brain. Mostly because, I never have them crispy! Ding!

I had to stray from Jessica’s original recipe just a touch. As in, I had to make the fish gluten-free, in a very simple way. Thus, instead of beer battering it, I crusted it in seasoned almond meal before pan-frying! Still crispy, still decadently delicious.

I stuck to the rest of the recipe as best I could though. I tackled my fear of hot grease and fried my tortillas (though, pan frying versus deep frying is totally a different thing, so I still am a wuss there) until golden and crispy. I shaved some beautiful radishes and rinsed off my favorite lettuce, butter lettuce…

Quick note about “butter lettuce:” butter lettuce is also called bib lettuce or live lettuce, if you’re having trouble finding it. 

Toppings really are a free for all here! When I think of fish tacos, cabbage slaw and lots of crunch are a must. So, the cabbage, radishes and squeeze of lime are perfect. Jessica also topped hers with cotija cheese (which I totally forgot when I was shopping) and avocado (which I just forgot to add to the photographed tostada, but we definitely used it), but I think some sliced jalapeno or a dash of hot sauce would be magic too! Or mango salsa?? Really, you could run with this!

This dish is all about texture and bright, clean flavors. I can almost see summertime…oh wait, it’s snowing again. Ok, I can dream that summertime is right there, as long as I’m eating fish tostadas and turned away from my window.

Ready to make some?

Crispy Fish Tostadas 
Makes 4 servings
Recipe adapted from The Pretty Dish by Jessica Merchant

INGREDIENTS

1 – 1 ½ pounds whitefish (I used cod)
1 cup almond meal
½ tsp. paprika
Olive oil and unsalted butter (for pan frying)
For the tostadas:
8 Corn tortillas
Olive oil and unsalted butter (for frying)
Toppings:
Radishes
Butter lettuce
Cilantro
Purple cabbage
Lime wedges
Optional: avocado, cotija cheese

METHOD
In a bowl, combine the almond meal, paprika, and a large pinch of salt and pepper; toss together. Cut your fish into 2oz pieces. Dredge each side of the fish in the almond meal, pressing it firmly onto the fish so you get a nice coating. Set aside.
Next, make your tostadas. Heat up 1 Tbs. of olive oil and 1 Tbs. of butter in your skillet (medium low heat to prevent smoking). Fry each tortilla 4 minutes, turning once, until golden and crispy on each side. Replenish your oil/butter every few tortillas so they have plenty to pan fry in. When you remove each from the skillet, place them on a paper towel to catch the excess grease and sprinkle them with a bit of Kosher salt.

Wash and prep all of your toppings. I set out a bowl of lime wedges, a bowl of washed butter lettuce, some torn cilantro, cut cabbage, and some thinly sliced radishes (a mandoline works wonders here).

Finally, fry your fish so it is fresh for serving. Heat 2 Tbs. of olive oil and 1 Tbs. of butter in a large skillet. Fry the fish until golden on each side (this only takes around 4 -6 minutes, depending on the thickness of your fish, flipping once in the middle).

Build a Tostada: crispy corn tortilla, butter lettuce, a piece of fish, cilantro, radish, cabbage and a big spritz of lime on top! Optional a bit of avocado and cotija cheese. Enjoy!

To Print this recipe, copy and paste the text into a new window on your computer and hit print! Sorry we’re so old school right now! xoxo

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If you LOVE Tostadas, you need to try these Slender Kitchen Tostadas with Chicken! I’m also loving these Cheesy Chicken Enchiladas from A Cedar Spoon for more easy ole!