CRISPY FISH AND SLAW TOSTADAS

Makes: 8 to 10 tostadas (or 16 small tacos)

Look for crisp tostada shells made by local tortillerias. Alternatives include serving the fish and slaw on lettuce cups or as small sandwiches in toasted pita pockets.

If you like, you can also make these into mini tacos: Wrap 16 small (4-inch diameter) corn tortillas in a damp cloth, then put them into a covered casserole dish or a food-safe plastic bag (do not seal bag). Microwave on high until hot and steamy, about 1 minute. Leave in the covered container until needed so tortillas stay pliable. Fill warm tortillas with fish, slaw and spicy mayo. Wrap in foil to keep warm.

Slaw:

2 tablespoons olive oil

1 tablespoon malt vinegar (or cider vinegar)

1/2 teaspoon each: salt, Worcestershire sauce, hot red pepper sauce, Dijon mustard

1/4 medium head green cabbage (8 to 10 ounces), very finely shredded, about 3 cups

1/4 small head radicchio, finely shredded, about 1/2 cup (or red cabbage)

2 green onions, trimmed, very thinly sliced

2 to 3 cups baby kale, arugula or lettuce

Spicy mayo:

1/4 cup mayonnaise

4 teaspoons hot red pepper sauce

8 to 10 corn tostadas, each about 6 inches in diameter, see Note

Fish:

3/4 to 1 pound boneless skinless fish fillets, such as tilapia, catfish or snapper

1/2 cup flour

1/2 teaspoon salt

1/4 freshly ground pepper

Expeller pressed canola oil, safflower oil or sunflower oil

Chopped fresh herbs such as dill, cilantro, parsley or a combination

1. For the slaw, mix the olive oil, vinegar, salt, Worcestershire sauce, hot sauce and mustard in a large bowl. Add cabbage, radicchio and onions. Toss well to coat. (You can refrigerate slaw for a couple of hours before serving.) Stir in baby kale just before serving.

2. For spicy mayo, mix mayonnaise and hot pepper sauce in a small bowl until smooth.

3. Heat oven to 200 degrees. Have a rack set over a baking sheet in the oven. Put slaw and spicy mayo near the work surface. Arrange the tostadas on a large serving platter.

4. For fish, pat fillets dry. Mix flour, salt and pepper in shallow dish. Dredge fish fillet in flour mixture to coat lightly; shake off excess flour.

5. Heat 1/8 inch of oil in a large nonstick or well-seasoned cast-iron skillet over medium heat until hot but not smoking. Add coated fish fillets in a single, uncrowded layer. Cook over medium-low heat until golden brown, about 3 minutes. Flip and brown the other side, 2 minutes more. Transfer to the oven on the wire rack set over the pan. Repeat to brown all the fish fillets.

6. To assemble, pile some of the slaw onto each tostada. Top with large chunks of the sauteed fish. Drizzle with spicy mayo. Sprinkle with herbs and serve right away.

Note: To make your own tostadas, let 8 to 10 corn tortillas sit out a room temperature in a single layer to dry for a couple of hours. Heat 1/4 inch safflower, sunflower or expeller-pressed canola oil in a medium-size skillet over medium heat until hot but not smoking. Slip in one tortilla and turn to coat with oil, fry until the bubbles subside and the tortilla is crisp and golden on both sides, about 2 minutes total. Drain on a paper towel-lined plate until cool. Store in a covered tin for up to several hours.