Mojarra en Curtido
A whole fried fish (mojarra) served with a vibrant and tangy curtido, a Salvadoran relish made with shredded cabbage, carrots, onions, and vinegar. This dish highlights fresh flavors and textures.
🧂 Ingredients
- 2 about 1 lb each Whole mojarra or tilapia(cleaned and scaled)
- 1/2 cup All-purpose flour(for dredging)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3-4 cups Vegetable oil(for frying)
- 3 cups Shredded cabbage
- 1 cup Shredded carrots
- 1/2 cup Thinly sliced red onion
- 1/4 cup Chopped fresh cilantro
- 1/2 cup White vinegar
- 1/4 cup Water
- 1 tbsp Sugar
- 1 tsp Oregano(dried)
👨🍳 Instructions
- 1
Prepare the curtido: In a large bowl, combine shredded cabbage, shredded carrots, sliced red onion, and chopped cilantro. In a separate small bowl, whisk together white vinegar, water, sugar, oregano, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to combine. Let it sit for at least 20 minutes while you prepare the fish, stirring occasionally.
⏱️ 20 minutes - 2
Pat the fish dry thoroughly with paper towels. Make a few shallow diagonal slits on both sides of each fish.
- 3
In a shallow dish, combine flour, salt, and pepper. Dredge each fish in the seasoned flour, shaking off any excess.
- 4
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C).
💡 Tip: The oil should be hot enough to sizzle when a piece of fish is added, but not smoking. - 5
Carefully place one fish at a time into the hot oil. Fry for about 8-10 minutes per side, or until golden brown and cooked through. The flesh should flake easily with a fork.
⏱️ 16-20 minutes - 6
Remove the fried fish from the oil and place on a wire rack set over a baking sheet to drain any excess oil.
- 7
Serve the hot fried fish immediately with a generous portion of the prepared curtido on the side. Optional accompaniments include rice and lime wedges.
💡 Pro Tips
- ✓Ensure the fish is completely dry before dredging and frying to prevent oil splattering.
- ✓The curtido can be made ahead of time and refrigerated, allowing the flavors to meld.
- ✓Adjust the vinegar and sugar in the curtido to your preference.
🔄 Variations
- Serve with a side of fried plantains (plátanos maduros).
- Add a pinch of red pepper flakes to the curtido for a touch of heat.
- Garnish the fish with extra cilantro and lime wedges before serving.