Patrick Boll's Dos Equis Battered Fish Tostadas

Yesterday we finished chatting up Patrick Boll of The Spotted Donkey Cantina ii and today he will guide us in putting together a super simple fish tostada. With the dog days of summer just nearly here, lighter fare incorporating fish just sounds all the more appetizing. This dish fits the bill. It's light, easy, pretty and calls for a 6-pack of Dos Equis - what more could you ask for?

Dos Equis Battered Fish Tostadas

Yield: 4 portions

For the fish:
Fresh tilapia (cut into 2 oz pieces) 2 filets
Dos Equis beer 1 each
Tempura flour 2 cups
Donkey Dust (or any southwest seasoning of your liking) 2 oz.

1. Mix beer and flour until its is the consistency of pancake batter.
2. Dust fish with Donkey Dust and fry at 350 degrees for 10 minutes or until golden brown.
3. Place on paper towel to remove excess oil.

Find out how to assemble everything after the jump.

For the sauce:
Mayo 2 cups
Chipotle puree 3 tablespoons
Lime juice 1 tablespoon
Lemon juice 1 tablespoon
Orange juice 1 tablespoon
Chopped cilantro 2 tablespoons
Donkey Dust 2 teaspoons
Sweet pickle relish (squeezed of all juice and chopped finely) 1/4 cup
Salt and pepper (to seasoning)

1. While draining mix all ingredients together for sauce.
2. Place a dollop on each corn tortilla.
3. Top with fish.

For the dressing:
Oil 3/4 cup
Red wine vinegar 1/4 cup
Lemon (juiced) 1 each
Donkey Dust 1 tablespoon

For the garnish:
4 inch corn tortillas (fried and dusted with Donkey Dust) 16
Cabbage (finely shredded) 8 cups
Pico de gallo 2 cups
Lime (cut into wedges) 4 each
Cilantro (pluck individual sprigs) 1/2 cup

1. Toss cabbage with vinaigrette and place on top of each fish fillet.
2. Garish with pico and cilantro sprigs and serve with fresh lime or lemon wedges.

If you happened to miss part one or two of the conversation with Boll, skip back now.

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