CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE AND ROASTED RED POTATOES
Steps:
- 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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DORCAS JOSEPHAT
d29@hotmail.comThis recipe was a bit too spicy for me, but I'm sure it would be perfect for someone who enjoys spicy food.
Simran Ale
a@yahoo.com5 stars!
Linda Matoeme
mlinda22@hotmail.comI would definitely recommend this recipe to anyone who loves fish. It's a delicious and easy-to-make dish that's perfect for any occasion.
Presella Charlery
cpresella@yahoo.comThis recipe is a great way to use up leftover fish. I had some salmon fillets that I needed to use up, and this recipe was the perfect solution.
Tameka Rolle
rtameka@yahoo.comThe crispy skin on the fish was my favorite part of this dish. It was so flavorful and delicious.
Adam Tamer
t_adam@gmail.comThis dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Faisal Jani
f.jani@hotmail.comI wasn't sure how the red tomatillo sauce would taste, but it was surprisingly delicious. It was tangy and flavorful, and it paired perfectly with the fish.
Monika Shah
monikashah74@gmail.comI would recommend using a large skillet for this recipe. It will make it easier to cook the fish and potatoes evenly.
Fathe Jagrani
fathe7@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Azadari_ Network_Hyderabad
a98@gmail.comI loved the combination of flavors in this dish. The fish, sauce, and potatoes all complemented each other perfectly.
Paul Nnaemeka
n92@hotmail.frThe roasted potatoes were a great addition to the dish. They were crispy on the outside and fluffy on the inside.
Boy Ice
ice59@yahoo.comThis recipe was a hit with my family! The fish was crispy and flaky, and the sauce was flavorful and tangy. I will definitely be making this again.