Crispy Fish Tostadas

Carlene Thomas RDN
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!
Prep Time
Cook Time
Crispy Fish Tostadas
4.33 (3)
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
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

1. Preheat Oven

Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

2. Toast Panko

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.
Toast Panko
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:05 Timer

3. Leave Oven On For Fish

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.
Mix Remaining Dry Ingredients

5. Beat Egg

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

6. Prep Fish

Slice the fillets into finger-size pieces.
Prep Fish

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.
Bread Fish

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.
Spritz with Oil

9. Bake

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.)
Make Sauce

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.
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