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.