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Crispy Fish Tostadas

Name: Crispy Fish Tostadas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 0.67 cup of panko bread crumbs; 0.33 cup of all-purpose flour; 1 tsp of kosher salt; 0.13 tsp of onion powder; 0.13 tsp of garlic powder; 0.13 tsp of cayenne pepper; 1 large of egg; 12 oz of tilapia filets; 0.5 cup of packed fresh cilantro leaves; 0.25 cup of 2% Greek or Icelandic yogurt; 0.25 cup of light mayonnaise; 2 tsp of finely minced jalapeño; 8 of corn tostadas; 1 medium of avocado, sliced, for serving; 5 small of radishes, thinly sliced, for serving; 0 of Pickled red onion, for serving; 0 of Hot sauce, for serving; 1 medium of lime, sliced into wedges, for serving

Carlene Thomas RDN

August 26, 2021

These crispy tilapia tostadas take only minutes to cook, thanks to the Anova Precision Oven’s convection mode! By using the Precision Oven’s food probe, you can ensure that the fish will be perfectly cooked, no guesswork required. Paired with a creamy cilantro sauce and a variety of toppings, all served on a crunchy tostada, this recipe is truly a people-pleaser!

Serves

Prep Time

00:20

Cook Time

00:10

4 (4)

533

Ingredients

⅔ cup

panko bread crumbs

⅓ cup

all-purpose flour

1 tsp

kosher salt

⅛ tsp

onion powder

⅛ tsp

garlic powder

⅛ tsp

cayenne pepper

1 large

egg

12 oz

tilapia filets

½ cup

packed fresh cilantro leaves

¼ cup

2% Greek or Icelandic yogurt

¼ cup

light mayonnaise

2 tsp

finely minced jalapeño

corn tostadas

1 medium

avocado, sliced, for serving

5 small

radishes, thinly sliced, for serving

Pickled red onion, for serving

Hot sauce, for serving

1 medium

lime, sliced into wedges, for serving

Steps

1. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Rear

2. Toast Panko

Rack

Spread the panko in an even layer on a rimmed baking sheet. Transfer to the oven and cook, stirring once, until golden brown, 5 minutes. Transfer to a medium bowl.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Rear

00:05 Timer

3. Leave Oven On For Fish

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Rear

4. Mix Remaining Dry Ingredients

Add the flour, salt, onion powder, garlic powder, and cayenne to the panko and stir well to combine.

5. Beat Egg

In a second medium bowl, whisk the egg until smooth.

6. Prep Fish

Slice the fillets into finger-size pieces.

7. Bread Fish

Dip each piece of fish into the egg wash and shake off excess. Transfer to the breading and turn to coat. Place on a foil-lined sheet pan.

8. Spritz with Oil

Spray the fish with a nonstick oil spray of your choice. Avocado, canola, olive, and coconut oil spray all work well.

9. Bake

Rack

Insert the probe into the center of the thickest piece of fish. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature. (Cook time will depend on the thickness of the fillets.) Remove from the oven.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Rear

145°F Probe Target

10. Make Sauce

While the fish bakes, combine the cilantro, yogurt, mayonnaise, and jalapeño in an immersion blender container and pulse until smooth, green, and flecked with cilantro. (Alternatively, finely mince the cilantro and stir it into the yogurt and mayonnaise with the jalapeño.)

11. Serve

To build tostadas, spread a tablespoon or two of the cilantro sauce on each of the tostadas. Top with the fish. Garnish with the avocado, radish slices, pickled red onion, and hot sauce. Serve with lime wedges.