Mojarra Frita
Crispy whole fried fish with golden, shattering skin and tender, flaky meat. A showstopping Mexican coastal classic that's easier than it looks.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 fish (1.25 lb each) whole tilapia or mojarra, scaled and gutted
- 1.5 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 3 cups vegetable oil for frying
- 2 whole fresh lime
- ¼ cup fresh cilantro leaves
- 2 whole jalapeños, fresh
Instructions
- 1
Pat both whole fish completely dry inside and out with paper towels, dabbing gently into the cavity as well — removing all surface moisture is critical for achieving a crispy, golden skin instead of a pale, steamed exterior.
- 2
Season the exterior and interior cavity of each fish generously with 0.75 teaspoons of kosher salt and 0.25 teaspoon of freshly ground black pepper, rubbing gently to distribute evenly.
- 3
Pour 0.5 cup of all-purpose flour onto a shallow plate. Working with one fish at a time, dredge it in the flour, coating both sides, the head, and the fins thoroughly but shaking off any excess — you want a thin, even coat that clings to the skin.
- 4
Slice 2 fresh limes into thin rounds and halve them. Trim the stems from 2 fresh jalapeños and slice them into thin rings, removing seeds if you prefer less heat.
- 5
Set a 12-inch heavy-bottomed skillet over medium-high heat. Pour in 3 cups of vegetable oil and let it preheat for 3-4 minutes until the surface shimmers and a small piece of flour dropped into the oil sizzles and browns within 2-3 seconds — the oil should reach 350-375°F on an instant-read thermometer.
- 6
Carefully lay one floured fish into the hot oil — it should sizzle immediately and vigorously. Fry undisturbed for 4-5 minutes, listening for a steady, aggressive sizzle. The skin will begin to turn deep golden brown and crisp.
- 7
Using a long fish spatula or slotted spoon, gently slide the spatula under the fish's belly and carefully flip it in one smooth motion. Fry the other side for 3-4 minutes until that side is also deep golden and the fins are shatteringly crisp. The flesh near the dorsal fin should flake easily when prodded with a fork.
- 8
Transfer the cooked fish to a paper towel-lined plate, tilting it slightly so any oil drains away. Repeat steps 6-7 with the second fish while the oil is still at temperature.
- 9
Arrange each fried fish on a warm plate. Scatter the lime rounds and jalapeño slices around the fish, then sprinkle 0.125 cup of fresh cilantro leaves over the top.
- 10
Serve immediately while the skin is still crackling. Squeeze fresh lime juice over the fish at the table and eat straight off the bone, picking away tender flakes of flesh — the head and cheeks are prized delicacies in this dish.
Tools you’ll need
- paper towels
- shallow plate
- 12-inch heavy-bottomed skillet
- instant-read thermometer
- long fish spatula
- slotted spoon
- paper towel-lined plate
- cutting board
- sharp knife
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