Fandango Fish Tacos

Ingredients

• 2 pounds whole fish, cleaned
• 1 lime, cut in half
• 1/2 (16-ounce) package cornstarch
• Vegetable oil
• 1/4 head iceberg lettuce, shredded (about 3 cups)
• 1 bunch fresh cilantro
• 1 avocado, sliced
• 1 lime, cut into 8 wedges
• Roasted Habanero Salsa
• Salsa de Tomate Verde
• Crème fraîche or sour cream
• 8 corn tortillas, warmed

Preparation

1. Rinse fish, and pat dry. Cut 1/2-inch-deep vertical slits on each side, about 1 inch apart. Rub lime halves thoroughly on inside and outside of fish.
2. Dredge fish in cornstarch; hold by the tail, and shake to remove excess.
3. Pour oil to cover in a large skillet or roasting pan; heat to 350° over medium-high heat.
4. Fry fish for 8 to 10 minutes on each side. Drain on paper towels.
5. Transfer fish to a platter; arrange lettuce and next 3 ingredients around fish. Serve immediately with remaining ingredients.
6. Note: We tested with red snapper, but you can substitute striped bass. Instead of frying, you can bake the whole fish for 40 minutes at 350º. Omit dredging fish in cornstarch.