Ingredients:

• 4 (6-8 oz.) crappie fillets, skinless • 1/4 tsp. salt

• 1/2 tsp. pepper • 2 Tbsp. vegetable oil

• 2 ears fresh corn, shucked• 8 corn tortillas, fried in oil

• 1 1/2 cooked black beans, drained • 2 C. Jack cheese

• 1 red onion, thinly sliced into rings • 1 1/2 C. green chile salsa

• 8 slices ripe tomato• 1/4 C. sour cream

• 2 C. Romaine lettuce, shredded

Directions:

Season fish with seasoned salt & pepper. Heat oil in large pan over med-high heat; cook on both sides. Remove from pan; add corn kernels. Cook 3-4 min. Break into large chunks. For tostadas, place 1 tortilla on plate. Top with 1/4 of beans & corn. Top with 1/4 C. cheese, onion rings, fish & salsa. Place second tortilla over salsa. Place 2 tomato slices on tortilla. Add more fish, salsa, lettuce, cheese and a Tbsp. sour cream.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.