Fish Tacos with 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

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

Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon 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 to 4 minutes 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.