Recipe courtesy of Jarocho

Fried Whole Fish, Chipotle Sauce, Rice, and Mexican Slaw

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  • Level: Advanced
  • Total: 1 day 2 hr 5 min (includes brining time)
  • Active: 45 min
  • Yield: 2 to 3 servings
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1/2 cup chopped garlic

1/2 cup salt 

2 pounds whole sea bass (or your choice of fish) 

Oil, for frying

Chipotle Sauce, recipe follows

Mexican Slaw, recipe follows

Cooked rice, for serving

Chipotle Sauce:

2 tablespoons butter

1 cup chopped onion 

1/2 cup chipotle adobo puree 

1/2 cup chopped fresh cilantro 

1/2 cup chopped jalapeno 

1 tablespoon minced garlic 

2 cups lobster broth 

1 cup ketchup 

Mexican Slaw:

2 cups shredded red cabbage

2 cups shredded white cabbage 

1/2 cup julienned red onion 

1 tablespoon chopped fresh cilantro 

Lime juice, for drizzling 

Olive oil, for drizzling 



Special equipment:
a deep-fryer
  1. For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours.
  2. Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes.
  3. Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice.

Chipotle Sauce:

  1. Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes.

Mexican Slaw:

  1. Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.