Crispy Island Fish Tacos with Pineapple Salsa & Cilantro Lime Aioli

* Dry fish helps create a crispier exterior when frying * Don’t overcrowd the pan while frying or the fish may steam instead of crisp * Taste the pineapple salsa before serving, depending on the sweetness of the pineapple, you may want slightly more lime or salt * Fresh lime juice is highly recommended for the brightest flavor * Warm tortillas slightly before assembling tacos for the best texture * The cilantro lime aioli can also be used as a dip or sandwich spread * For extra heat, optional finely chopped scotch bonnet or jalapeño can be added to the salsa or aioli

* Wash and dry all produce thoroughly * Pat fish fillet dry with paper towels * Remove any bones from fish if necessary * Bring fish to room temperature about 15–20 minutes before class for more even cooking * Wash cilantro and limes * Have frying oil, skillet/pan, and mixing bowls ready * Have paper towels or a wire rack ready for draining fried fish