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Mojarra Frita con Ensalada Verde
Whole fried fish, typically Mojarra, served crispy and golden with a simple, refreshing green salad. A popular coastal dish.
🧂 Składniki
- 2 each Whole Mojarra fish(cleaned and scaled, about 8-10 oz each)
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3-4 cups Vegetable oil(for frying)
- 1 each Lime(cut into wedges, for serving)
- 4 cups Lettuce(chopped)
- 0.5 medium Cucumber(sliced)
- 1 medium Tomatoes(wedged)
- 0.25 cup Red onion(thinly sliced)
- 3 tbsp Olive oil(for dressing)
- 1 tbsp Vinegar (white or red wine)(for dressing)
👨🍳 Instrukcje
- 1
Pat the cleaned fish dry with paper towels. Make a few shallow diagonal slits on each side of the fish.
- 2
In a shallow dish, combine flour, salt, and pepper. Dredge each fish in the seasoned flour, ensuring it's evenly coated.
- 3
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering (about 350°F/175°C).
- 4
Carefully place one fish at a time into the hot oil. Fry for 6-8 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
- 5
Remove the fish from the oil and place on a wire rack set over a baking sheet to drain excess oil. Repeat with the second fish.
- 6
While the fish is frying or draining, prepare the salad: In a bowl, combine lettuce, cucumber, tomatoes, and red onion.
- 7
In a small bowl, whisk together olive oil and vinegar. Season with salt and pepper to taste. Toss the salad with the dressing just before serving.
- 8
Serve the fried fish immediately with lime wedges and the green salad on the side.
💡 Wskazówki profesjonalistów
- ✓Ensure the oil is hot enough before adding the fish to achieve a crispy exterior.
- ✓Don't overcrowd the pan; fry fish one at a time if necessary.
- ✓The slits in the fish help it cook more evenly and allow the seasonings to penetrate.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Serve with a side of patacones (fried plantains) or rice.
- Add a simple vinaigrette with a touch of Dijon mustard to the salad.
- For a different flavor profile, marinate the fish in lime juice and garlic for 30 minutes before dredging.