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1
In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and garlic.
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2
Whisk until smooth.
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3
Season the fish with salt.
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4
Add the fish to the marinade and toss well.
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5
Cover with plastic wrap and refrigerate for 1 hour.
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6
Preheat the oil to 360 degrees F.
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7
Remove the fish from the refrigerator and drain.
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8
Season the flour with salt and pepper.
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9
Dredge the fish in the flour, coating completely.
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10
Fry the fish in batches until golden brown, about 4 to 6 minutes.
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11
Remove and drain on paper towels.
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12
Season with salt and pepper.
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13
Serve warm with Cilantro Tartar Sauce.
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14
Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds.
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15
With the processor running, pour the oil through the feed tube in a steady stream.
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16
Season with salt and hot sauce and pulse once or twice to blend.
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17
Cover and let sit for 1 hour in the refrigerator before using.
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18
Best if used within 24 hours.
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19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
