Description
Forget soggy, bland fish – this Mojarra Frita recipe delivers that restaurant-style crunch with juicy, flavorful flesh inside. Using classic Mexican seasoning, a garlic-lime marinade, and just the right fry technique, you’ll get perfectly crispy skin every time.
Whether it’s a weeknight dinner or a weekend feast, this whole-fried fish will steal the show at your table.
Ingredients
Scale
- 2 whole mojarra (or tilapia), cleaned, scaled, and gutted
- 4 cloves fresh garlic, minced
- 1 tsp ground cumin
- Salt and black pepper, to taste
- 1–2 fresh limes (for juice)
- Cornstarch or all-purpose flour, for dusting
- Vegetable oil (canola, corn, or peanut), for frying
- Optional: 1/2 tsp paprika or adobo seasoning for extra depth
Instructions
- Clean & Dry: Rinse the fish under cold water, making sure the cavity is clean. Pat dry thoroughly with paper towels—inside and out.
- Score the Fish: Use a sharp knife to cut 2–3 diagonal slashes on each side of the fish. This helps it cook evenly and absorb flavor.
- Season: Rub the garlic, cumin, salt, and pepper all over the fish, including into the slashes and the cavity.
- Marinate: Squeeze fresh lime juice over both sides of the fish. Let it rest in the fridge for 15–30 minutes.
- Dust: Lightly coat the entire surface of the fish with cornstarch or flour. Shake off any excess. This helps create a light, crispy crust.
- Heat the Oil: In a large, heavy skillet (preferably cast iron or stainless), heat ½–1 inch of oil to 350–375°F.
- Fry: Carefully place the fish in the hot oil. Let cook for 5–6 minutes per side, flipping once, until golden brown and crispy.
- Drain: Remove and place on a wire rack over paper towels to drain excess oil. Let rest for a few minutes before serving.
Notes
- ✂️ Always score the fish deeply enough to let seasoning in, but not so deep it breaks apart.
- 🌡️ Oil temperature is key – too low = soggy fish; too high = burnt outside, raw inside.
- 🍋 Don’t skip the marinating time – it adds flavor and slightly firms the flesh for better texture.
- 🥣 Cornstarch gives a lighter, crispier crust than flour. Try both and see what you prefer!
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Mexican