Entree: Colombia – Caribbean Coast – Mojarra Frita (Whole fried mojarra fish crisped until golden and served with lime and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 20 min

Total 52 min

Ingredients

- 4 whole mojarra or tilapia, approx. 10-12 oz (280-340 g) each, cleaned and scaled
- 2 tsp (10 g) coarse salt, divided
- 1 tsp (2 g) black pepper, divided
- 3 garlic cloves, minced
- 1 tsp (2 g) ground cumin
- 2 tbsp (30 ml) fresh lime juice (from about 2 limes)
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) ground annatto (achiote) or 1 tbsp (15 ml) achiote oil for color
- 4 cups (960 ml) vegetable oil or other neutral oil for deep-frying
- 1/2 red onion, thinly sliced for garnish
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving

Instructions

1. Rinse each fish inside and out under cold water and pat very dry with paper towels. Make 3 shallow diagonal scores on each side of the fish to help cook evenly.
2. In a small bowl combine 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, minced garlic, ground cumin and lime juice. Rub this mixture inside the cavity and over both sides of each fish. Let rest 15–20 minutes to marinate.
3. In a shallow dish mix flour with ground annatto (or toss fish in achiote oil then flour) and the remaining 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper.
4. Dredge each marinated fish in the seasoned flour, shaking off excess so a light even coating remains.
5. In a large deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). There should be enough oil to reach halfway up the sides of the fish for shallow-deep frying. Test by dropping a small pinch of flour into the oil — it should sizzle immediately.
6. Carefully slide one or two fish into the hot oil (do not overcrowd). Fry for 4–6 minutes per side, depending on thickness, until the coating is golden brown and the flesh flakes easily and reaches 145°F (63°C).
7. Transfer fried fish to a wire rack or paper towels to drain. Repeat with remaining fish.
8. Serve mojarra frita garnished with sliced red onion and chopped cilantro, with lime wedges on the side for squeezing over the hot fish.