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Mojarra Frita
Fried Whole Fish
A whole tilapia or similar white fish, seasoned and deep-fried until golden and crispy, often served with rice, beans, and salad.
ð§ ææ
- 2 each Whole tilapia(about 1 lb each, cleaned and scaled)
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 3 cups Vegetable oil(for frying)
- Lime wedges(for serving)
- Rice and beans(for serving)
- Salad(for serving)
ðšâð³ äœãæ¹
- 1
Pat the fish dry with paper towels. Make a few shallow diagonal slits on both sides of each fish. This helps the fish cook evenly and allows seasonings to penetrate.
- 2
In a shallow dish, combine the flour, salt, pepper, and garlic powder. Dredge each fish in the seasoned flour, ensuring it's coated on all sides, including inside the cavity.
- 3
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). The oil should be hot enough that a pinch of flour sizzles immediately.
- 4
Carefully place one fish at a time into the hot oil, laying it away from you to avoid splashes. Fry for about 6-8 minutes per side, or until golden brown and crispy, and the fish is cooked through. Adjust heat as needed to maintain oil temperature.
- 5
Remove the fish from the oil and place on a wire rack set over a baking sheet to drain any excess oil. Repeat with the second fish.
- 6
Serve immediately with lime wedges, rice, beans, and a side salad.
ð¡ ããã®ã³ã
- âEnsure the oil is hot enough before adding the fish; otherwise, it will absorb too much oil and become greasy.
- âDon't overcrowd the pan; fry the fish one at a time if necessary.
- âUsing a fish spatula can make it easier to turn the fish without breaking it.
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- Marinate the fish in a mixture of lime juice, garlic, and herbs for 30 minutes before dredging and frying.
- Serve with a side of curtido (a Salvadoran pickled cabbage relish).