Olive oil, for frying and sauteing
4 corn tortillas
1 pound Chilean sea bass, divided into 4 portions
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
2 bell peppers (mixed colors), seeded and diced
1 onion, diced
8 ounces shrimp, shelled and deveined
4 radishes, thinly sliced on a mandoline
Chopped Fresno chile peppers, for garnish
Micro cilantro, for garnish
Lime wedges, for garnish
Heat 1/2 inch of olive oil in a medium skillet. Add a tortilla and fry on both sides until crisp; drain on paper towels. Repeat with the remaining corn tortillas. Set aside.
Sprinkle the sea bass with salt and pepper, then dust with flour. Fry in the hot oil until cooked through, turning once, 5 to 7 minutes.
In a clean skillet over medium heat, cook the peppers and onions in some olive oil until softened, about 7 minutes. Add the shrimp and cook, stirring, until cooked through, a few minutes more.
Set the tostadas on plates. Spoon the bell peppers and shrimp on top. Top with a piece of fish, and then scatter with radishes, Fresno chiles and micro cilantro. Serve with lime wedges.
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