Fried Mojarra
A whole fried mojarra with crispy skin and tender flesh, finished with grill marks for a smoky touch. Simple seasoning lets the fish shine.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 whole whole mojarra, cleaned and scaled
- 2 whole lime
- 3 cloves garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil
Instructions
- 1
Pat the 2 whole mojarra dry with paper towels. Cut 1 lime in half and rub the juice all over the fish, inside and out.
- 2
In a small bowl, mix 3 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper. Rub this mixture over both fish, including the cavity.
- 3
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. The oil should sizzle when a drop of water hits it.
- 4
Place both fish in the hot oil. Cook until the underside is golden and crispy, about 5-7 minutes. Do not move them until they release easily.
- 5
Carefully flip each fish with a spatula. Cook the other side until golden and the flesh flakes with a fork, about 5-7 minutes more.
- 6
If you have a grill pan, sear the cooked fish over high heat for 1 minute per side to add grill marks, if desired.
- 7
Transfer the fish to a serving plate. Cut the remaining lime into wedges and serve alongside for squeezing over the fish.
Tools you’ll need
- Large skillet
- Spatula
- Paper towels
- Small bowl
- Grill pan (optional)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
