Fish Fillets with Spicy Green Undercoat

• 5 good-sized cherry tomatoes, halved
• 1 tablespoon lemon juice
• 1 well-packed cup cilantro (use only the tops, not the stems)
• 2 birds-eye chilies (or half of a jalapeno), chopped
• 3 cloves garlic
• One 1 1/2-inch piece fresh ginger, peeled and chopped
• 1/2 teaspoon salt
• 11 1/4-pound fish fillets with skin (see above for suggestions)
• 1 cup plain white flour
• Olive or canola oil for frying, enough to have 1/4 inch in a large frying pan

1. Combine all the ingredients for the spicy green coating in a food processor or chopper.
2. Chop until you have a fine, granular sauce.
3. Empty into a large glass or stainless-steel bowl.
4. Add the fillets and mix well.
5. Set aside 2030 minutes, not much longer.
6. Take the fish fillets out of the marinade, shaking out the liquid, and lay them in a plate in a single layer.
7. With a slotted spoon, extract the solids from the marinade bowl and pat them all over both sides of the fillets.
8. Spread the flour out on a large plate.
9. Now dip the fillets carefully, one at a time, in the flour on both sides and lay them side by side in a fresh plate.
10. Set a large frying pan or saute pan with 1/4-inch oil over medium-high heat.
11. When hot, slip the fillets into the oil and fry 34 minutes per side until reddish brown.
12. Drain on paper towels and serve hot.

tomatoes, lemon juice, cilantro, birdseye chilies, garlic, ginger, salt, skin, flour, olive

Taken from www.epicurious.com/recipes/food/views/fish-fillets-with-spicy-green-undercoat-373754 (may not work)