Beer Battered Fish Tostadas With Easy Lime Crema
March 6th, 2025Crisp, Golden Fish With Zesty Toppings
Crispy, golden beer-battered fish tostadas are a fun, crowd-pleasing dish that’s ready in just 30 minutes. Mild, flaky white fish like Wild Alaska Pollock or Pacific halibut is coated in a light batter made with rice flour and beer, then fried to perfection. It’s all piled onto crunchy, oven-baked tortillas and topped with a refreshing mix of shredded cabbage, radish, and sweet mango salsa. A drizzle of avocado crema and a squeeze of lime add the perfect finishing touch.
As an alternative to Wild Alaska Pollock and Pacific halibut, you can also substitute any flaky white fish from Alaska. Try Pacific cod, lingcod, or rockfish — they’ll all work beautifully in this recipe.
Do you prefer crispy fish without deep-frying? Try this recipe for Crispy Air Fryer Fish Tacos With Avocado Crema.
Beer Battered Fish Tostadas With Easy Lime Crema
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
10 minutes
Total time
30 minutes
Yield
10-12 tostadas
Ingredients
- 2 (6 oz.) portions Wild Alaska Pollock or Pacific halibut, Quick Cuts or fillets
- 6 cups frying oil, such as vegetable or canola oil
- 1 ½ cups rice flour
- ½ cup all-purpose flour
- 2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 ½ cups cold beer
- Salt
- 1 lime
- ½ cup sour cream, crema fresca, or full-fat yogurt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 10-12 corn or flour tortillas
- 1 cup cabbage, finely shredded
- ½ cup radish, thinly sliced
- 1 ripe avocado, cubed
- 1 cup mango salsa, homemade or store bought
Instructions
1. Preheat oven to 400 F. When the oven is hot, arrange the tortillas evenly on a baking sheet and lightly brush with oil, making sure both sides are covered. Place them in the oven and bake for 3 minutes, then flip and continue baking for another 2-3 minutes, or until golden brown. Remove from the oven and allow to cool. They will become more crisp as they cool down.
2. Meanwhile, heat the cooking oil over medium-high heat in a large dutch oven until it reaches 365F. Prep the fish by gently patting it dry with a clean kitchen towel or paper towels. If using fillets, cut them into 1 ½-inch pieces.
3. Measure out ½ cup of rice flour in a shallow dish. Combine the remaining 1 cup rice flour, all-purpose flour, salt, and baking powder in a shallow dish and whisk to combine.
4. Fit a wire rack over a baking tray. Then, working with one piece of fish at a time, coat the fish in the plain rice flour. Transfer to the wire rack.
5. Add the beer to the rice flour/all-purpose flour mixture, whisking until smooth. Using a fork, dip each piece of fish into the beer batter, turning to coat evenly. Return fish to the wire rack, making sure to arrange pieces in a single layer.
6. When the oil reaches temperature, carefully add half the fish to the hot oil. Fry the fish for about 5 minutes, flipping occasionally. Be careful not to let the fish get crowded or overlap, as they will stick together. Remove the fish from the hot oil using a slotted spoon and place on a paper towel lined plate. Season with salt.
7. While fish is cooling, make the lime crema: Combine the juice of 1 lime with sour cream, garlic powder, and onion powder. Season to taste with salt.
8. To assemble the tostadas, layer a few pieces of fish onto the crispy tortillas then top with cabbage, radish, avocado, mango salsa, and lime crema. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
