Crispy Whole Striped Bass with Red Tomatillo Sauce

Name: Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 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; 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

Servings: persons

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
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
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

1
Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F.
2
Whisk together flour, salt, and pepper in a large bowl.
3
Whisk in enough water to make a batter the consistency of a crepe batter.
4
When the oil has 360 degrees.
5
Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off.
6
Carefully place 2 whole fish in each pan and cook until golden brown on both sides.
7
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.
8
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.
9
Roast until soft, about 20 to 25 minutes.
10
Heat remaining olive oil in medium sauce pan, add onions and cook until soft.
11
Add garlic and habanero and cook for 1 minute.
12
Add the chile powder and cook for 1 minute.
13
Add the tomatillos, stir, and cook for 10 minute.
14
Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth.
15
Season with salt and pepper.
16
Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste.
17
Place in a small roasting dish and roast until cooked through and golden brown.
18
Remove from oven and immediately fold in the herbs.

726

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions