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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds whole fish, cleaned |
1 lime, cut in half |
1/2 (16-ounce) package cornstarch |
vegetable oil |
1/4 head iceberg lettuce, shredded (about 3 cups) |
1 bunch fresh cilantro |
1 avocado, sliced |
1 lime, cut into 8 wedges |
roasted habanero salsa |
salsa de tomate verde |
crème fraîche or sour cream |
8 corn tortillas, warmed |
Directions:
1. Rinse fish, and pat dry. Cut 1/2-inch-deep vertical slits on each side, about 1 inch apart. Rub lime halves thoroughly on inside and outside of fish.
2. Dredge fish in cornstarch; hold by the tail, and shake to remove excess.
3. Pour oil to cover in a large skillet or roasting pan; heat to 350° over medium-high heat.
4. Fry fish for 8 to 10 minutes on each side. Drain on paper towels.
5. Transfer fish to a platter; arrange lettuce and next 3 ingredients around fish. Serve immediately with remaining ingredients.
6. Note: We tested with red snapper, but you can substitute striped bass. Instead of frying, you can bake the whole fish for 40 minutes at 350º. Omit dredging fish in cornstarch.
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