Crispy Fish with Charred Corn and Sun Gold Salsa Recipe

Serious Eats
Serves: 4 Save

Ingredients (12)

  • 4 boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)
  • 3 tablespoons fresh juice from about 3 limes, plus more to taste
  • Kosher salt
  • 4 1/2 tablespoons canola oil, divided
  • 3 cups fresh corn kernels, from about 4 ears corn
  • 3 cups Sun Gold tomatoes, quartered
  • 1 to 2 jalapeños, stemmed, seeded, chopped (about 3 tablespoons)
  • 1/2 large white onion, chopped (about 3/4 cup)
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • Handful fresh cilantro, chopped
  • 1/2 cup flour
  • 3 tablespoons butter

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Directions

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