Entree: Colombia – Pacific Coast – Mojarra Frita (Whole fried mojarra fish seasoned and crisped in hot oil, served with lime)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 15 min

Total 27 min

Ingredients

- 4 whole mojarra, approx. 10–12 oz (280–340 g) each, gutted and scaled
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (2 g) ground cumin
- 1 cup (120 g) all-purpose flour for dredging
- 1 cup (120 g) cornmeal or fine corn flour (optional, for extra crunch)
- 1 cup (240 ml) vegetable oil for shallow frying, plus more as needed
- 2 limes, quartered, for serving
- 1 small red onion, thinly sliced, for garnish
- 1/4 cup (60 ml) chopped fresh cilantro for garnish
- Cooked white rice or patacones to serve (optional)

Instructions

1. Pat the fish dry inside and out with paper towels. Make 2–3 diagonal slashes on each side of each fish to help seasoning penetrate.
2. In a small bowl mix the salt, pepper, minced garlic, lime juice, and cumin. Rub this mixture inside the cavity and over the exterior of each fish; let rest 15–20 minutes at room temperature.
3. Combine the flour and cornmeal (if using) on a large plate and season lightly with a pinch of salt.
4. Heat a large heavy skillet over medium-high heat and add enough vegetable oil to coat the bottom about 1/4 inch deep (approx. 1 cup). Heat until shimmering and a pinch of flour sizzles on contact.
5. Dredge each fish in the flour mixture, shaking off excess, and carefully place in the hot oil. Fry 4–6 minutes per side depending on thickness, until crust is golden-brown and the flesh flakes easily with a fork (internal temp about 145°F / 63°C).
6. Transfer fried fish to a paper-towel-lined plate to drain. Add more oil if needed and fry remaining fish in batches.
7. Serve each mojarra with lime wedges, sliced red onion, cilantro, and rice or patacones if using. Squeeze lime over fish before eating.