Mojarra Frita (Whole Fried Tilapia)
A beloved Latin American dish featuring whole tilapia seasoned with garlic, lime, and spices, then fried until golden and crispy. Perfect for family gatherings or seaside-style meals at home.
Ingredients
- 2 whole mojarra (tilapia) cleaned and scaled
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 limes for marinade and serving
- 1 cup all-purpose flour optional, for extra crisp
- vegetable oil for frying
Instructions
- Score the fish by making diagonal cuts on both sides to help it cook evenly and absorb the seasoning.
- Rub each mojarra with salt, garlic powder, and black pepper. Squeeze lime juice over the fish, including inside the cuts.
- Let the fish marinate for at least 30 minutes to build flavor.
- Pat the fish dry with paper towels. For extra crispiness, lightly coat each fish in all-purpose flour.
- Heat enough vegetable oil in a deep frying pan to submerge the fish halfway. Heat to about 350°F (175°C).
- Carefully lay the fish into the oil away from you. Fry each side for 6–8 minutes or until golden brown and crispy.
- Remove the fish and drain on a paper towel-lined plate before serving.
Notes
Serve mojarra frita with Mexican-style rice, fried plantains, pico de gallo, or curtido. For a lighter version, try air-frying at 400°F for 15–18 minutes. You can also substitute with red snapper or bass. Freshness is key: look for clear eyes, red gills, and a clean ocean smell.