Fried Whole Fish with Tomatillo Sauce

Name: Fried Whole Fish with Tomatillo Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 bunch cilantro; 8 ounces tomatillos; ¼ cup pickled jalapeños; 1 to taste Kosher salt; 3 cups vegetable oil; 1 whole whole fish; 8 pieces tortillas

A crispy whole fish fried to perfection and served over a vibrant tomatillo-jalapeño sauce with fresh cilantro. This Mexican-inspired dish is served with warm tortillas for a complete meal.

4 servings

33 min

Published October 4, 2025

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Ingredients

•1 bunch cilantro
•8 ounces tomatillos
•¼ cup pickled jalapeños
•1 to taste Kosher salt
•3 cups vegetable oil
•1 whole whole fish
•8 pieces tortillas

Cooking Instructions

1.
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.
10 min
2.
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.
10 min
3.
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.
8 min
4.
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.
5 min

Cooking Instructions

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.

10 min

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.

10 min

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.

8 min

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.

5 min