Mojarra Frita (Colombian Whole Fried Fish with Lime)
In short: A whole fish scored, seasoned with garlic and lime, and fried until the skin crackles, served with coconut rice and patacones. It takes about 30 min in total and makes 2 servings.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 20 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 455 kcal
Mojarra frita is a beach and riverside classic on Colombia's Caribbean coast, where a whole fish is sold hot from the fryer with coconut rice, patacones and a wedge of lime. The fish is scored so the seasoning gets in and the meat cooks evenly, then fried until the skin is crisp and the flesh is moist. Eat it with your hands, pulling the meat off the bones, and squeeze lime over everything.
Instructions
- Rinse the fish and pat dry. Cut 3 diagonal slashes, about 1 cm (1/2 in) deep, on each side.
- Mix the garlic, lime juice, salt, cumin and pepper. Rub the mixture over both fish, into the slashes and inside the belly. Marinate in the fridge for 20 minutes.
- Pat the fish dry again and dust lightly all over with cornstarch, shaking off the excess. This helps the skin turn crisp.
- Heat 3 cm (1 in) of oil in a large, deep skillet to 180°C (350°F). If both fish do not fit, fry them one at a time.
- Lower a fish in carefully, laying it away from you. Fry for 5 to 6 minutes on the first side, spooning hot oil over the top, then turn and fry for 4 to 5 minutes more, until the flesh flakes and reaches 63°C (145°F).
- Drain on a rack, sprinkle with salt and serve at once with lime wedges, coconut rice, patacones and a tomato and onion salad.
Tips
- Use whatever whole fish is freshest: tilapia, sea bream, small snapper and porgy all work. Ask the fishmonger to scale and gut it.
- Dry skin is the key to crispness, so pat the fish dry twice. Fry only as many fish as fit comfortably, since a crowded pan drops the oil temperature.
Questions and answers
What fish is mojarra?
Mojarra is a small, deep-bodied fish common in Colombian rivers, swamps and coastal waters. Tilapia is the closest widely available substitute.
Can I bake or air-fry the fish instead?
Yes. Brush it with oil and roast at 220°C (425°F) for 20 to 25 minutes, or air-fry at 190°C (375°F) for 15 to 18 minutes, turning once. The skin will be less crackly.
What do you eat with mojarra frita?
Coconut rice, patacones and a salad of tomato and onion with lime are the usual partners, plus ají for those who like heat.
How long does it take to make Mojarra Frita (Colombian Whole Fried Fish with Lime)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Mojarra Frita (Colombian Whole Fried Fish with Lime)?
About 455 kcal per serving, with 41 g of protein, 8 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 8 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
