Mojarra Frita (Colombian Fried Whole Fish)

🧂 Ingredients

• 4 Whole tilapia(About 1 lb (450g) each, cleaned and scaled. Ensure they are very fresh.)
• 2 Limes(Juiced (about 1/4 cup juice total). Reserve one half for serving.)
• 4-6 Garlic cloves(Minced or finely grated. Adjust to your preference.)
• 1.5 teaspoons Salt(Or to taste. Use kosher or sea salt for best results.)
• 0.5 teaspoon Black pepper(Freshly ground, optional but recommended.)
• 1/4 cup All-purpose flour(Optional, for a crispier coating.)
• 4-6 cups Neutral oil for frying(Such as canola, vegetable, or peanut oil. Enough to submerge at least half of the fish.)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Rinse the cleaned tilapia under cold water and pat them thoroughly dry, inside and out, with paper towels. This is crucial for achieving crispy skin. Make 3-4 deep diagonal scores on each side of the fish, cutting down to the bone. This helps the marinade penetrate and ensures even cooking.

   ⏱️ 5 minutes
2. 2

   Make the marinade: In a small bowl, combine the lime juice, minced garlic, salt, and black pepper (if using).

   ⏱️ 2 minutes
3. 3

   Marinate the fish: Rub the marinade all over the fish, making sure to get it into the scores and the cavity. Let the fish marinate at room temperature for at least 10 minutes, or up to 20 minutes for a stronger flavor.

   ⏱️ 10-20 minutes
4. 4

   Prepare for frying: If using flour, place it in a shallow dish. Lightly dredge each marinated fish in the flour, shaking off any excess. This step is optional but adds extra crispiness.

   ⏱️ 3 minutes
5. 5

   Heat the oil: Pour the oil into a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity) to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of bread dropped into the oil should sizzle immediately and turn golden brown in about 30 seconds.

   ⏱️ 10 minutes
6. 6

   Fry the fish: Carefully lower one or two fish into the hot oil using tongs or a fish spatula, ensuring not to overcrowd the pot. Fry for 7-10 minutes per side, or until the fish is golden brown, crispy, and cooked through. The flesh should flake easily when tested with a fork, and the internal temperature should reach 145°F (63°C). Adjust heat as needed to maintain oil temperature.

   ⏱️ 15-20 minutes
7. 7

   Drain and serve: Remove the fried fish from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. This helps keep the skin crispy. Serve immediately.

   ⏱️ 2 minutes
8. 8

   Serve: Mojarra Frita is traditionally served with white rice, patacones (fried plantains), a fresh salad (like tomato and onion), and a wedge of lime for squeezing over the fish.

💡 Pro Tips

• ✓Ensure the fish is completely dry before frying to prevent oil splattering and achieve maximum crispiness.
• ✓Do not overcrowd the frying pot; fry in batches if necessary to maintain oil temperature.
• ✓Use a thermometer to monitor the oil temperature; too low and the fish will be greasy, too high and it will burn before cooking through.
• ✓The scoring on the fish is essential for even cooking and flavor penetration.

🔄 Variations

• For a richer flavor, add a tablespoon of cumin to the marinade.
• Serve with a side of coconut rice for a tropical twist.
• Add a pinch of cayenne pepper to the marinade for a touch of heat.

🥗 Nutrition

Per serving