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Ingredients
US|METRIC
2 SERVINGS
- 1 bunch cilantro
- 8 oz. tomatillos (husks removed, rinsed, coarsely chopped)
- 1/4 cup pickled jalapeños (drained jarred, plus 1 tablespoon, or more brine from jar)
- kosher salt
- 3 cups vegetable oil
- 2 lb. fish (whole, such as black sea bass or red snapper, cleaned)
- tortillas (Warm, for serving)
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