Crispy Whole Striped Bass with Red Tomatillo Sauce

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Peanut oil or canola oil, for frying

2 cups rice flour

Salt and freshly ground pepper

1/2 to 3/4 cup water

4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry

Red Tomatillo Sauce:

8 tomatillos, husked and washed

4 tablespoons olive oil

1 large red onion, finely diced

2 cloves garlic, finely chopped

1/2 habanero chile, coarsely chopped

3 tablespoons New Mexico chile powder

1/4 cup red wine vinegar

2 tablespoons honey

3 tablespoons chopped cilantro leaves

Salt and freshly ground pepper