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Fried Fish Tostada Recipe with Crema, Salsa Verde, and Slaw Recipes

Fried Fish Tostada Recipe with Red Cabbage Slaw, Avocado, Salsa Verde and Sriracha Crema

Hey folks, readers of this blog know that I don’t do many product reviews. It’s normally not really my thing, but I was given the opportunity to test out KitchenAid‘s 5-Speed Hand Blender and really couldn’t pass it up. The two main reasons were 1) I received and got to keep one of the hand blenders and 2) I believe strongly in a hand blender being a part of any kitchen so I wanted to take the opportunity to show you what a good one can do.

Part of KitchenAid’s requirements for receiving this 5-speed Hand Blender for review is that I publish it with a recipe. That was actually their only requirement aside from publishing a review. I was happy that this was something they wanted because I like to try to include a recipe with as many posts as I can here on Culicurious. It serves you best when I can provide valuable content like a recipe. It’s also good for you when I can provide feedback on an item like the KitchenAid 5-Speed Hand Blender because it does retail for around $97 on Amazon. No small amount of change, but if it’s a great tool, well-worth that investment.

Bottom line – I really like this hand blender kit. It’s very easy to use and an effective piece of machinery. If I were in the market for a new hand blender, I’d invest in this one. Not only is it powerful, but it comes with 5 different attachments, each of which serves its own purpose. It’s essentially like getting five tools in one. When viewed in that manner, it’s an especially good value.

So as the blog post title indicates, I’ve made a fried fish tostada recipe for you today. I chose this because it had several elements to it which allowed me to test out different parts and functionality of the hand blender. I’m going to focus on how I felt each performed.  But let’s first start with the recipe.

The Recipe:

This fried fish tostada recipe is actually a collection of five different recipes that come together to create the lovely dish you see below. While this recipe seems a bit involved, the whole thing can be done in under an hour and a half. That’s from prepping the ingredients to sitting down eating. I timed out all the individual recipes and rolled them up into the prep time you see in the recipe section. I really enjoyed this recipe, and I hope you do, too!

Fried Fish Tostada Recipe with Red Cabbage Slaw, Avocado, Salsa Verde and Sriracha Crema

The key ingredients for this recipe are the main components: the red cabbage slaw, the salsa verde (made with hatch chiles and tomatillos), the Sriracha crema, the tostadas (aka fried tortillas) and finally some fresh avocado for a nice finish. I forgot to include the fish in the shot below, but that’s the final ingredient. This recipe easily serves four and there might even be some slaw and salsa left over, depending on how your crowd eats. Can’t really complain about that.

Key Ingredients for Fried Fish Tostada

I just wanted to focus on one aspect of the dish here – the hatch chiles and tomatillos that make up the bulk of the salsa verde. This is the only place I have a picture of the whole hatch chile so I wanted to show you. Hatch chiles are spicy when eaten on their own but the salsa verde I made with them wasn’t spicy at all so don’t worry about that. But I also want to advise that it’s very wise to use gloves when handling hatch chiles. I did not, and my hands burned for hours afterward.

Cutting up a whole pound of hatch chiles involves quite a bit of capsaicin exposure so you may experience hand burning even if you don’t normally get it. I never get it, and I was suffering. Bottom line – better to be safe than sorry. And if you choose not to use gloves, then my conscience is still clear because I provided the warning. I had to – you don’t want to experience that pain.

Hatch Chiles and Tomatillos

Anyway – let’s move on to something more pleasant: more about KitchenAid’s 5-Speed Hand Blender!

The Hand Blender – An Introduction:

Let’s start with the actual storage container itself. As you can see below, the hand blender and its main accessories come in a well-designed kit. I appreciate this very much as a home cook who doesn’t have a ton of storage space to work with. Each piece has a place and fits in there snugly. The case is sturdy and has locking snaps on the front to make sure it stays closed.

Kitchen Aid 5-Speed Hand Blender Kit

Along with the items that fit inside the kit also come two other attachments. The one on the left below is the blending pitcher. This is very useful when using the multi-purpose attachment. For instance, you’ll see later how I used it to puree my tomatillos. It’s tall and narrow, perfect for a hand blender. Plus it comes with a resealable lid in case you want to use it for storage. The other piece on the right is the chopper attachment. This basically turns the hand blender into a mini-chopper. Again, you’ll see this in action later on. Both were nicely constructed and built from quality pieces.

Kitchen Aid 5-Speed Hand Blender - Additional Accessories

The only problem I had was with the lid for the chopper attachment. It’s built so that you just have to place it on the container and no twisting is needed to seal it. Well I didn’t realize this at first because usually with mini-choppers, there’s twisting to do to put everything in place. My twisting action actually caused my lid to get stuck on the container. Fortunately, I was able to get it off. Bottom line – don’t twist this lid. Simply press into place and it will be good to go. This problem was user error. 😉

I was able to use four main components of this machine: the blending pitcher, the chopper attachment, the multi-purpose blade and the whisk attachment. There’s also an S-blade for shredding meat and crushing ice and a frother/beater blade for frappes and batters. I didn’t get to use either of those two but I can see how they’d be really useful. Below I’ll show you my experience with the four components I was able to test.

The Chopper Attachment:

I actually used this piece twice – once to chop up the cilantro I needed for the salsa and the slaw, and a second time to do the initial processing of the hatch chiles. Let’s talk about the cilantro first. As you can see below, the chopper attachment did a good job of finely chopping cilantro. It was much neater and faster than trying to chop cilantro by hand. Plus I could throw in a few soft stems and they’d still get finely chopped just like the leaves. It saved me time on not really having to “pick” my cilantro all that much.

The Chopper Attachment for the Kitchen Aid 5-Speed Hand Mixer - Great for chopping herbs like cilantro

So in terms of the hatch chiles, that was a multi-phased chopping endeavor. The first round was done by hand. I removed the stems, seeds and ribs and then roughly chopped the chiles. Below you can see that on the top right-hand side. Next I used the chopper attachment to more finely chop the chiles. I ultimately used the multi-purpose blade to finish the salsa but knew I’d have more success with that if my chiles were smaller to start with. I was very pleased with the job the chopper attachment did with my peppers.

The Chopper Attachment for the Kitchen Aid 5-Speed Hand Mixer - Great for chopping things like peppers

The Whisk Attachment:

I actually used the whisk attachment for several steps, not just for the crema you see below. But it was the “prettiest” component I used it for so it got a picture. The whisk attachment was great for mixing up the crema ingredients. It took like two seconds to blend up everything nice and smooth. Much easier than taking a hand whisk to it with the same amount of clean up. Besides the crema, I also used the whisk attachment to blend the dressing for the slaw and the milk/egg batter for the fish (washing between uses, of course!). In each case, the whisk attachment did a much better job than hand whisking alone. I bet this would be great for making whip cream!

The Whisk Attachment for the Kitchen Aid 5-Speed Hand Mixer - Great for mixing creamy dips.

The Multi-purpose Attachment and the Blending Pitcher:

To make the salsa, I actually used two pieces of equipment. As you can see below I put the roughly chopped tomatillos into the blending pitcher to puree them. I wanted to do those separately before I blended the entire salsa so that I had more liquid to work with. I used the multipurpose attachment for the blending. I like how it pureed – no picture though (forgot to take one).

The Multi-Purpose Attachment for the Kitchen Aid 5-Speed Hand Mixer - Great for blending salsas!

But then at the very bottom right you can see the finished version of the salsa. Once I had pureed the tomatillos, I added them to a large mixing bowl with the rest of the ingredients, including the hatch chiles that I’d chopped using the food processing attachment. Overall the salsa had a great consistency. It was a good mix of liquids and solids, with all solid pieces being very small and uniform.


In conclusion, I definitely enjoyed working with the 5-Speed Hand Blender from KitchenAid. I find it to be a versatile and useful kit, well worth the investment. What about you? Do you have an immersion blender you like? Have you tried this one? Let me know in the comments, I’m very interested to hear your thoughts.

Fried Fish Tostada Recipe with Red Cabbage Slaw, Avocado, Salsa Verde and Sriracha Crema

Yield: 4 servings

Fried Fish Tostada Recipe with Crema, Salsa Verde, and Slaw Recipes

This fried fish tostada recipe also includes recipes for Red Cabbage Slaw, Salsa Verde and Sriracha Crema. It's a truly delicious treat!


Purple Cabbage Slaw: 

  • 4 cups of red cabbage, shredded
  • 1 cup sliced green onions, top and bottoms mixed
  • 1/4 cup finely chopped cilantro
  • 1 teaspoon finely chopped jalapeño
  • 3 tablespoons lime juice
  • 2 tablespoon grape seed oil
  • 1/2 teaspoon agave nectar
  • 1/2 teaspoon kosher salt

Salsa Verde:

  • 1 pound fresh hatch chiles, stems and seeds removed, rough chopped
  • 1 pound tomatillos, husks removed and rough chopped
  • 1/2 cup rough chopped red onion
  • 1/2 cup rough chopped cilantro leaves
  • 4 cloves of garlic, cut into hunks
  • Juice of 2 limes
  • 1 teaspoon kosher salt

Sriracha Crema:

  • 1/2 cup sour cream
  • 1 teaspoon Sriracha
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried dill


  • 8 corn tortillas
  • 1 1/2 cups grape seed oil
  • Kosher salt, for sprinkling

Fried Fish Nuggets:

  • 1 large egg
  • 1/2 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon chipotle powder
  • 1 1/2 cups fish fry or finely ground corn meal
  • 1 pound fresh flounder filets, cut into small pieces (substitute any other white flaky fish as needed)
  • Reuse oil from frying tostadas
  • Kosher salt, for sprinkling

Sliced Avocado:

  • 2 avocados, halved, pitted and removed from skin


Preparation for Individual Components:

Purple Cabbage Slaw:

  1. Combine the cabbage, green onions, cilantro and jalapeño in a large mixing bowl.
  2. In a separate container, combine the lime juice, oil, agave nectar and kosher salt. Whisk to combine.
  3. Pour over the vegetable mixture and toss well to combine.
  4. Refrigerate while you complete the rest of the preparations, about an hour.
  5. Yield: 4 cups

Salsa Verde:

  1. I highly suggest using rubber gloves to handle the hatch chiles. They have a decent capsaicin level and can burn hands.
  2. Run the roughly chopped hatch chiles and tomatillos through a food processor to get them more finely chopped.
  3. In a large mixing bowl, combine all ingredients and use an immersion blender to puree until liquify. No large chunks should remain. Peppers and onions should be rather uniformly small.
  4. Stick in refrigerator until ready to plate up.
  5. Yield: 4 cups

Sriracha Crema:

  1. Combine all ingredients in a small mixing bowl. Whisk until smooth.
  2. Refrigerate until ready to serve.
  3. Yield: 1/2 cup


  1. Heat the oil to about 350 ºF (proper frying temperature).
  2. Cook the tortillas one at at time flipping them often. It should take about two minutes to cook each tortilla.
  3. Use tongs to remove the tostadas from oil. Set on a plate lined with paper towels.
  4. Salt lightly and allow to cool slightly.

Fried Fish Nuggets:

  1. In a small mixing bowl, combine the egg, milk, mustard, and chipotle powder. Use an immersion blender to combine.
  2. Set up another mixing bowl with the fish fry or corn meal.
  3. Working in small batches, add the fish to the liquid batter first then move to the fish fry bowl. Coat each piece of fish with fish fry and shake of any excess.
  4. Place batter fish on a large plate or small platter.
  5. Heat the oil to about 350 ºF (proper frying temperature). Working in small batches fry the fish, about a minute and a half per side. Use a slotted spoon or tongs to remove fish from oil.
  6. Set on a plate lined with paper towels to drain the fish. Sprinkle with salt while fish is still hot.

Sliced Avocado:

  1. Carefully slice the avocado length-wise and use when assembling the tostadas.

Assembling the Tostadas:

  1. Start with a tostada shell on the bottom and top with a few avocado slices.
  2. Next pile on a little slaw (about half a cup) and then top that with a few fried fish pieces.
  3. Garnish with salsa and crema. Enjoy.
  4. Two tostadas per person should make a meal. There will be extra salsa leftover.

Individual Prep Times:

  • Slaw: 20 minutes
  • Salsa: 20 minutes
  • Crema: 5 minutes
  • Tostadas: 2 minutes
  • Fish: 10 minutes
  • Avocado: 2 minutes

Prep:1 hour

Cook:20 min

Total:1 hour 20 min

Print Recipe

Disclosure: KitchenAid provided me with a 5-speed hand blender set at no cost to me. Their only request was that I review the product and provide a recipe with the review. All views expressed here are sincere and my own. This post does contain an Amazon Affiliate link.

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