Pan-Fried Sea Bass - Andrew Zimmern

Ingredients

• 2 whole sea bass or red snapper (1 1/2 to 2 pounds each), scaled and gutted
• 2 tablespoons Vietnamese or Thai fish sauce, or fine sea salt
• Juice of 1 lime
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 2 cups vegetable oil
• 1 cup all-purpose flour
• Lime wedges, for serving
• Tomato Onion Relish, for serving
• 1/2 red onion, thinly sliced
• Juice of 2 limes
• 1 yellow tomato, diced
• 1 red tomato, diced
• 1 Scotch bonnet pepper, seeded and finely chopped
• 1/2 cup vegetable oil
• Fine sea salt and freshly ground pepper
• 1/4 cup chopped fresh cilantro