Panko Crusted Snapper on a Tostada

4 servings
30 min
· Print Recipe

This is one of the best Mexican seafood recipes. The snapper is encrusted with panko crumbs and flavored with cumin, garlic and paprika. Do NOT skip the aioli sauce, this completes the dish. It is absolutely phenomenal and you will love this!


Tostadas are basically flat crunchy tacos. You can actually buy these at the store or make your own with corn tortillas. Making your own takes up more time BUT it will always taste better. For this recipe you can use either, but I highly encourage you to fry the tortillas.


As for the fish, you can use any white fish like mahi mahi, cod, or even tilapia. This fish is baked although you can fry the fish with the panko crumb mixture as well. I like baking panko crumbs to keep that extra crispiness to it.


Make the sauce. Blend the chipotle chilies, lime juice, cilantro and salt and pepper. Add more lime juice if you need help blending. Add mixture into a bowl as well as the mayo and stir well.


Preheat the oven to 425 degrees F.


Prepare the snapper. Add the panko crumbs in a baking dish and toast in the oven for 5-7 minutes. In a shallow dish, add the panko crumbs, paprika, garlic powder, cumin, salt and pepper. In a bowl, add the whisked egg and the Worcestershire sauce.


Spray a baking sheet or a cast iron with non-stick cooking spray. Dip the fish into the eggs and then toss in the panko crumbs. Place on the sprayed baking sheet. Repeat with the rest of the fish. Bake, uncovered, for 18-22 minutes or until the fish reaches 145 degrees F and flakes easily with a fork.


Make the tostadas (skip this step if you bought tostadas). While the fish is baking, fry the tortillas. Add about ½ inch oil in a medium skillet on medium heat and wait for it to shimmer. Fry the tortillas on each side about 3-6 minutes, or until stiff. Add on a plate lined with paper towels.


Assemble the snapper tostadas. Cut the fish in half and place on top of the tostada. Drizzle the chipotle aioli and garnish with cilantro.  

Panko Crusted Snapper on a Tostada

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

Ingredients

Fish

  • 1 pound snapper or a white fish
  • 1 1/2 cup panko breadcrumbs
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 egg, whisked
  • 1 tablespoon Worcestershire sauce

Chipotle Aioli

  • 3–6 chipotle chilies in adobo sauce
  • 1–2 tablespoons lime juice
  • 1 tablespoon cilantro
  • Salt and pepper, to taste
  • 1 cup mayonnaise
  • 6 Corn Tortillas to fry into tostadas or store bought tostadas
  • Vegetable oil, for frying

Instructions


Preheat the oven to 425 degrees F.
Make the sauce. Blend the chipotle chilies, lime juice, cilantro and salt and pepper. Add more lime juice if you need help blending. Add mixture into a bowl as well as the mayo and stir well.
Prepare the snapper. Add the panko crumbs in a baking dish and toast in the oven for 5-7 minutes. In a shallow dish, add the panko crumbs, paprika, garlic powder, cumin, salt and pepper. In a bowl, add the whisked egg and the Worcestershire sauce.
Spray a baking sheet or a cast iron with non-stick cooking spray. Dip the fish into the eggs and then toss in the panko crumbs. Place on the sprayed baking sheet. Repeat with the rest of the fish. Bake, uncovered, for 18-22 minutes or until the fish reaches 145 degrees F and flakes easily with a fork.
Make the tostadas (skip this step if you bought tostadas). While the fish is baking, fry the tortillas. Add about ½ inch oil in a medium skillet on medium heat and wait for it to shimmer. Fry the tortillas on each side about 3-6 minutes, or until stiff. Add on a plate lined with paper towels.
Assemble the snapper tostadas. Cut the fish in half and place on top of the tostada. Drizzle the chipotle aioli and garnish with cilantro.
Maxine
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