Fish Tacos with Fresh Salsa

By khojnicki

Ingredients

• 1 large tomatillo, husked, rinsed and chopped
• 1 medium tomato, chopped
• 1/2 small red onion, finely chopped
• 3 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice, plus lime wedges for serving
• 1/2 jalapeno pepper, minced
• Kosher salt
• Vegetable oil, for frying
• 1 1/4 lbs catfish fillets, cut into 1" pieces
• Freshly ground pepper
• 1/4 c instant flour or cornstarch
• 8 corn tortillas, warmed
• 1 c shredded iceberg lettuce

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Make the salsa: mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.

Heat 1/2" vegetable oil in a deep skillet or pot over medium high heat. Season the fish with 1/2 tsp salt and 1/4 tsp pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3-4 mins per batch. transfer to a paper towel lined plate to drain; season with salt.

Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.