Fried Whole Fish with Tomatillo Sauce

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This impressive fried whole fish with tomatillo sauce is a standout high-protein dish that brings vibrant, zesty flavours to the dinner table. By frying the fish whole, you achieve an incredibly crisp skin and succulent flakes of meat that contrast beautifully with the sharp, piquant sauce. The use of fresh tomatillos and pickled jalapeños provides a bright, acidic lift that cuts through the richness of the fish, making every bite feel light and balanced.

Perfect for a weekend feast or an adventurous mid-week meal, this recipe is surprisingly straightforward to prepare. Using a firm white fish like sea bass or red snapper ensures the structure holds together beautifully in the frying pan. Serve this central piece on a large platter with plenty of warm tortillas and fresh coriander stems, allowing everyone to dive in and create their own delicious wraps at the table.

Ingredients for Fried Whole Fish with Tomatillo Sauce

1 bouquet de coriandre
230g tomatillos, husks removed, rinsed, coarsely chopped
60ml drained jarred pickled jalapeños, plus 1 tablespoon (or more) brine from jar
Sel kasher
725ml d'huile végétale
1 (1 1/2–2-pound) whole fish (such as black sea bass or red snapper), cleaned
Warm tortillas (for serving)

How to make Fried Whole Fish with Tomatillo Sauce

Trim coriander at the point where it becomes more stem-y than leafy; set leaves with tender stems aside for serving. Coarsely chop about 120ml 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 coriander into the cavity between the fish’s head and body and around the fish. Serve with tortillas.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.