Best 2 Fried Whole Fish With Tomatillo Sauce Recipes

Tantalize your taste buds with a culinary journey to Mexico with this comprehensive guide to preparing "Fried Whole Fish with Tomatillo Sauce." This authentic Mexican dish, known as "Pescado Frito con Salsa de Tomatillo," is a symphony of flavors that will transport you to the vibrant streets of Mexico. Our meticulously crafted article provides step-by-step instructions for creating this delectable dish, ensuring that you can recreate the magic of Mexican cuisine in your own kitchen.

Embark on a culinary adventure as we guide you through the process of selecting the perfect whole fish, expertly coating and frying it until it achieves a crispy golden-brown exterior. Discover the secrets behind the tantalizing tomatillo sauce, a vibrant blend of roasted tomatillos, aromatic spices, and fresh herbs that will tantalize your taste buds. We'll also unveil the secrets of preparing the accompanying pickled vegetables, a refreshing and tangy complement to the richness of the fried fish.

Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this article is your ultimate guide to mastering the art of "Fried Whole Fish with Tomatillo Sauce." With detailed instructions, helpful tips, and a treasure trove of culinary knowledge, we'll empower you to create an unforgettable dining experience that will leave your family and friends craving for more. So, let's dive into the vibrant world of Mexican cuisine and embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

FRIED WHOLE FISH WITH TOMATILLO SAUCE

Fried Whole Fish With Tomatillo Sauce image

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

Provided by Amiel Stanek

Categories Bon Appétit Dinner Fish Fry Tomatillo Cilantro Bass Jalapeño Seafood Snapper

Number Of Ingredients 7

Ingredients

1 bunch cilantro
8 ounces tomatillos, husks removed, rinsed, coarsely chopped
1/4 cup drained jarred pickled jalapeños, plus 1 tablespoon (or more) brine from jar
Kosher salt
3 cups vegetable oil
1 (1 1/2-2-pound) whole fish (such as black sea bass or red snapper), cleaned
Warm tortillas (for serving)

Steps:

Trim cilantro at the point where it becomes more stem-y than leafy; set leaves with tender stems aside for serving. Coarsely chop about 1/2 cup worth of stems and place in a blender along with tomatillos, pickled jalapeños, and pickling liquid. Purée until smooth; taste and season sauce with salt and more pickling liquid if desired.
Heat oil in a large cast-iron skillet over high. Transfer fish to a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body of the fish every 2" on both sides, cutting all the way down to the bone. Season fish generously inside and out with salt.
When the oil is hot-it should be shimmering, and when you drop a small piece of tortilla into the oil it should begin sizzling immediately-grip the fish firmly by the tail and carefully lower, head first, into skillet, making sure to lay it down away from you. (If the tail sticks out of the pan a bit, it's not a huge deal.) Fry until flesh on bottom side is cooked through and skin is deeply browned and crisp, about 4 minutes. While the fish is frying, use a metal spoon to baste the inside of the fish's head with a bit of hot oil periodically. Use tongs and a fish spatula to carefully turn fish over. Fry until flesh on second side is cooked through and skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
Pour tomatillo sauce onto a rimmed platter and gently place fish on top. Tuck reserved cilantro into the cavity between the fish's head and body and around the fish. Serve with tortillas.

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA

Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa image

I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 pound fresh tomatillos, husked and rinsed
2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped onion, soaked for 5 minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
1/3 cup coarsely chopped cilantro, plus additional chopped cilantro for garnish
1 tablespoon grapeseed or sunflower oil
1 cup chicken or vegetable stock
1 1/2 pounds cod or mahi mahi fillets
Cilantro sprigs or leaves and lemon or lime wedges for serving

Steps:

Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 849 milligrams, Sugar 6 grams

Tips:

For the freshest fish, buy it whole and clean it yourself. Make sure to remove the gills, guts, and scales.
If you're using a frozen fish, thaw it completely before cooking.
To ensure the fish is evenly cooked, make sure the oil is hot enough before adding the fish. The oil should be shimmering and about 350°F.
Don't overcrowd the pan when frying the fish. This will cause the oil temperature to drop and the fish will not cook evenly.
Fry the fish in batches if necessary. This will help to prevent the oil from getting too hot and the fish from overcooking.
To make the tomatillo sauce, use ripe tomatillos. Ripe tomatillos are plump and have a bright green color.
Roast the tomatillos before making the sauce. This will help to bring out their sweetness and flavor.
Use a blender or food processor to make the tomatillo sauce. This will help to create a smooth and creamy sauce.
Season the tomatillo sauce to taste with salt, pepper, and lime juice.
Serve the fried whole fish with the tomatillo sauce and your favorite sides.

Conclusion:

Fried whole fish with tomatillo sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is crispy on the outside and flaky on the inside, and the tomatillo sauce is tangy and flavorful. This dish is sure to please everyone at your table.