Fish Tacos With Fresh Salsa

• 1 large tomatillo, husked, rinsed and chopped
• 1 medium tomato, chopped
• 1/2 small red onion, finely chopped
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 1/2 jalapeno pepper, minced (remove seeds for less heat)
• Kosher salt
• Vegetable oil, for frying
• 1 1/4 pounds catfish fillets, cut into 1-inch pieces
• Freshly ground pepper
• 1/4 cup instant flour (such as Wondra) or cornstarch
• 8 corn tortillas, warmed
• 1 cup shredded iceberg lettuce

1. Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
2. Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat.
3. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl.
4. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch.
5. Transfer to a paper towel-lined plate to drain; season with salt.
6. Fill the tortillas with the fish, lettuce and salsa.
7. Serve the tacos with lime wedges.
8. Per serving: Calories 534; Fat 40 g (Saturated 6 g); Cholesterol 67 mg; Sodium 360 mg; Carbohydrate 21 g; Fiber 1 g; Protein 25 g
9. Photograph by Antonis Achilleos

tomato, red onion, fresh cilantro, lime juice, pepper, kosher salt, vegetable oil, catfish fillets, freshly ground pepper, flour, corn tortillas, shredded iceberg lettuce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/fish-tacos-with-fresh-salsa-recipe.html (may not work)