Fish Tacos with Tomatillo-Radish Salsa
INGREDIENTS
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Tomatillo-Radish Salsa
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½ pound tomatillos, peeled
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8 radishes, trimmed
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3 scallions, white and light-green parts only, thinly sliced
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½ cup roughly chopped cilantro leaves
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2 garlic cloves, minced
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1 serrano chile, minced
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1 teaspoon kosher salt, plus more for seasoning
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1 teaspoon cumin seeds, toasted and lightly crushed
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1 tablespoon freshly squeezed lime juice
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Fish Tacos
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12 to 16 small corn tortillas
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6 ounces queso fresco, crumbled
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1 cup Mexican crema or low-fat sour cream
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2 Hass avocados--pitted, peeled and roughly chopped
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2 teaspoons freshly squeezed lime juice
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1½ teaspoons kosher salt
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1 pound catfish
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1 egg
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1 cup all-purpose flour
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½ cup cornmeal
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¼ teaspoon cayenne pepper
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¼ cup vegetable oil
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Flaky salt, such as Maldon, for seasoning
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