Crispy Fish with Charred Corn and Sun Gold Salsa Recipe

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