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

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.