Fish Tacos With Fresh Salsa

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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

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