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Mojarra Frita
author
Maricruz Avalos Flores
2
Crispy on the outside, tender inside, this mojarra frita is flavorful and so easy to make.
prep
5
minutes
minutes
cook
15
minutes
minutes
total
20
minutes
minutes
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Ingredients
▢
2
mojarra fish
(about 9 oz each)
▢
2
garlic cloves
(peeled)
▢
¼
tsp
cumin seeds
▢
½
tsp
black peppercorns
▢
1
lime
(juice)
▢
all-purpose flour
(as needed)
▢
oil for frying
(as needed)
▢
coarse salt
Instructions
Place the garlic cloves in a molcajete or mortar.
Add black peppercorns, cumin seeds, and a pinch of coarse salt. Add a few drops of lime juice and mash until you will have a smooth paste.
Add the remaining juice of the lime to the paste and mix well. Use the mixture to spread out and inside the fish (read notes).
Place the seasoned fish in a dish, cover with cling film, and marinate for 30 minutes in the fridge.
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 flour.
In a large heavy pan, heat a good glug of frying oil (about 1 cup) over medium heat.
Carefully add the fish to the pan and fry on one side. Use a large spoon to baste the fish with the hot oil as its cooking.
Cook for about 5 minutes, depending on how thick your fish is.
Once you see the side in contact with the pan is starting to brown, use two spatulas and carefully flip the fish to fry on the other side.
Keep cooking until the fish is nicely golden and crispy.
Remove from the hot oil and place in a paper-lined plate.
Serve with rice, vegetables, and salsa.
Notes
*You can also make 3 diagonal cuts on each side of the fish so the seasonings will infuse it better.
Nutrition Information
Calories:
395
kcal
|
Carbohydrates:
11
g
|
Protein:
24
g
|
Fat:
29
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
23
g
|
Cholesterol:
57
mg
|
Sodium:
61
mg
|
Potassium:
416
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
26
IU
|
Vitamin C:
11
mg
|
Calcium:
36
mg
|
Iron:
2
mg
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