![]() ![]() Remove mojarra frita from the hot oil and place in a paper-lined plate. ![]() The time will depend on how big your fish is. Keep cooking until the fish is nicely golden and crispy, flipping from time to time. Once you see the side in contact with the pan starts to brown, use two spatulas and carefully flip the fish to fry on the other side. Use a large spoon to baste the fish with the hot oil as its cooking.Ĭook for about 5 minutes, depending on how thick your fish is. In a large heavy pan, heat a good glug of frying oil (about half a cup) over medium heat.Ĭarefully add the fish to the pan and fry on one side. Place all-purpose flour on a large plate, coat nicely the mojarra fish on all sides, then make sure to shake well to remove excess. Place the seasoned fish in a dish, cover with cling film, and put in the fridge for at least 30 minutes. *You can also make 3 diagonal cuts on each side of the fish so the seasonings will infuse it better. Use the mixture to spread nicely out and inside the fish. Add a few drops of lime juice and mash until you will have a smooth paste.Īdd the remaining juice of the lime to the paste and mix well. Add 1/2 teaspoon of black peppercorns, 1/4 teaspoon of cumin seeds, and a pinch of coarse salt. Place 2 large cloves of garlic peeled in a molcajete or mortar. Yes! You can use red snapper or porgy fish, but the best you can do is ask your local fishmonger which fish he reccomend for frying whole. That’s how I prefer it and I recommend you try it like this at least once for a more authentic experience. ![]() I come from a coastal town in Colima, Mexico, and we serve fried mojarras with white rice, pico de gallo, slices of cucumber and orange, and various salsas. Then, the entire fish is coated with flour and fried in plenty of oil until it is nice and crispy. The secret of the mojarra frita is to marinade the fish with some seasonings. It consists of a whole mojarra fish cleaned, seasoned, deep-fried, and served with various accompaniments.Įven though you will find this dish served all year round, is important to know that fried mojarra is especially popular during Lent (Cuaresma) and it’s a tradition to eat it on Good Friday. Mojarra frita is a Mexican dish very popular in the coastal states. The star of the dish is the mojarra, an inexpensive yet delicious fish. Learn how to make it with our super easy recipe. The dish consists of whole fried fish, crispy on the outside and tender on the inside served with a variety of side dishes. Mojarra frita or fried mojarra is one of the easiest Mexican recipes. ![]()
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