Fried Whole Fish with Tomatillo Sauce
Ingredients
- 1 bunch cilantro
- 8 ounces tomatillos, husks removed, rinsed, coarsely chopped
- ¼ cup drained jarred pickled jalapeños, plus 1 tablespoon (or more) brine from jar
- Kosher salt
- 3 cups vegetable oil
- 1 1½–2-pound whole fish (such as black sea bass or red snapper), cleaned
- Warm tortillas (for serving)
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