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Sometimes stale can be a good thing.

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I had a realization a few months ago when faced with the desire to make tostadas, and the reality of not having easy access to really great fried corn tortillas—i.e. the base of the tostada. The workaround, I found, was to buy some equally-not-great unfried corn tortillas.

It turns out the infamously stale nature of many grocery-store tortilla brands makes those tortillas exceptional fodder for frying (just as you want stale bread for croutons or day-old rice for fried rice). The process is easier than you think and since the other components of this dish are basically assemble-and-serve (with a brief oven stint for cooking the fish) there’s no reason to attempt it with a less-than-stellar fried tortilla. That said, if you have access to great tostadas, feel free to buy those instead—and consider me jealous.

Enjoy,

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