Fish tacos with fresh salsa

Ingredients:

• 1 large tomatillo (physalis), peeled, washed and cut into pieces
• 1 medium tomato, chopped
• Half a red onion, finely chopped
• 3 tbsp chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice + lime wedges for serving
• 1/2 jalapeño, finely chopped (remove seeds to reduce heat)
• 600 g catfish fillet, cut into 2.5 cm pieces.
• Freshly ground black pepper
• 1/4 cup instant flour (such as Wondra) or cornstarch
• 8 corn tortillas, warmed
• 1 cup shredded iceberg lettuce
• Vegetable oil, for frying

Preparation:

1. Prepare the salsa:
   
   Combine tomatillos, tomato, onion, cilantro, lime juice, and jalapeño in a bowl and season with salt to taste.
2. Heat 1 cm of vegetable oil in a deep frying pan or saucepan over medium-high heat. Sprinkle the fish with 0.5 teaspoon of salt and 1/4 teaspoon of black pepper, then toss in the flour mixture.
3. Fry in two batches, turning as needed, until cooked through and golden brown, 3-4 minutes per batch. Transfer the fish to a paper towel-lined plate to drain excess fat and season with salt.
4. Fill tortillas with fried fish, salad, and salsa. Serve tacos with lime wedges.