In mixing bowl, combine the oil, lime juice, cilantro, jalapeno
and garlic. Whisk
Season the fish with salt. Add the fish to the marinade
and toss well. Cover with plastic wrap
and refrigerate for 1 hour.
Preheat the oil to 360 degrees F.
Remove the fish
from the refrigerator and drain
. Season the flour with salt and pepper. Dredge
the fish in the flour, coating completely. Fry
the fish in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve warm with Cilantro Tartar Sauce.