Crispy Fish with Charred Corn and Sun Gold Salsa Recipe

Name: Crispy Fish with Charred Corn and Sun Gold Salsa Recipe
Ingredients: 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