Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • Peanut oil or canola oil, for frying
  • 2 cups rice flour
  • Salt and freshly ground pepper
  • 4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
  • 1/2 to 3/4 cup water
  • 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
  • Salt and freshly ground pepper
  • Roasted New Herbed Potatoes:
  • 12 new potatoes, cut in half or quartered depending on size
  • 3 tablespoons olive oil
  • 2 cloves garlic, coarsely chopped
  • Salt and freshly ground pepper
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon finely chopped flat leaf parsley
  • 1 tablespoon finely chopped chives
Directions
  • Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F.

  • Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has 360 degrees. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and arrange the Roasted New Herb Potatoes around the plate.

Red Tomatillo Sauce:
  • Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.

  • Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.

Roasted New Herbed Potatoes:
  • Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.


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