4 white fish fillets (any firm textured white fish works well)
2 cups blue corn tortilla chips with sea salt
1/2 cup cillantro, finely chopped
1 small garlic clove, minced
1 small poblano chili, finely chopped (remove seeds for milder taste)
1/2 cup fresh lime juice
1/2 small red onion, finely chopped
3 tablespoons peanut oil
Salt and black pepper
Combine lime juice, garlic, cillantro, poblano chili, onion, and peanut oil in a blender. Blend well to make a thin paste (add a little water if it's too thick). Season well with salt and black pepper. Marinade fish for 20 minutes (room temperature).
Remove fish from marinade.
Crush blue corn chips to make crumbs. Coat the fish in the crumbs, making sure the fish is fully covered with a thick coating.
Refrigerate for 20 minutes.
Heat a large frying pan on medium to high heat with enough peanut oil to cover the bottom of the pan. Make sure it is hot before you start frying the fish. Fry the fish for 2-3 minutes, flip over for another 2-3 minutes (until it's fully cooked), crispy, and golden brown. Remove from pan and place on paper towel to drain excess oil before serving. Season with salt and black pepper.
If you prefer to bake. Preheat oven to 450 F. Arrange fish in a single layer on a greased baking sheet, making sure to leave room between each fillet. Drizzle fish with peanut oil and bake for about 5 to 10 minutes or until fully cooked and crispy. Season with salt and black pepper.
Once plated, lightly garnish with a fresh salsa, sour cream, and cilantro (as desired).