Fish Tacos With Fresh Salsa (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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. 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.
3. Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
4. 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
5. Photograph by Antonis Achilleos
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