Mojarras Fritas
Jump to RecipeMexican Mojarras Fritas blend zesty lime, smoky chiles, and earthy corn flavors, with a crispy crust and flaky, moist interior. A Latin American favorite!
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What Are Mojarras Fritas?
Mojarras Fritas, or “fried tilapia” in English, are whole fish—typically tilapia—marinated, coated, and fried.
The Mexican flair shines through a molcajete marinade of garlic, dry chiles, lime, and onion. Scoring the fish with diagonal cuts is key, allowing the marinade to penetrate deeply.
Unlike plain fried fish, the corn masa coating adds distinctive corn tones, amplified by frying, creating a crunchy crust that contrasts the tender, flavorful flesh.
This dish embodies coastal Mexican cuisine, where simplicity meets bold, vibrant tastes.
Fish Options for Frying
Mojarra Frita shines with tilapia, but other whole fish work beautifully too. Red snapper offers a slightly sweeter, richer flavor, while sea bass brings a delicate, buttery taste and trout adds a mild, nutty note.
Growing up in a small Mexican town with a river running through it, I was surrounded by tilapia. Local fishermen sold them fresh, though my uncle swore he caught them himself—until we caught him buying them. We laughed it off, as it fit his silly, sarcastic humor, and enjoyed the fish.
My mother often made fish soup, but I fell in love with fried fish, especially this marinated version that elevates them into something extraordinary.
Ingredients for Mojarras Fritas
How To Make Mojarras Fritas
Make the Marinade
In a molcajete, mash the onion into a smooth paste. Add garlic and grind until fully broken down. Incorporate seeded chiles de árbol, grinding into a cohesive paste. Zest a lime, mix it in, then stir in lime juice. Transfer the marinade to a separate dish.
Prepare the Fish
Pat the tilapia dry inside and out with paper towels to remove excess moisture.
Make diagonal cuts on both sides, starting below the head and moving toward the tail, spacing cuts evenly and stopping at the bone.
Season the fish generously with kosher salt and ground pepper, coating the interior, exterior, and in between the cuts.
Rub the marinade thoroughly over the fish, ensuring it penetrates the cuts. Refrigerate for 30 minutes to 1 hour.
Prepare the Coating
Heat enough oil for deep frying in a fish fryer or large Dutch oven to 350°F.
In a bowl, combine instant corn masa and all-purpose flour. Lightly sprinkle the masa mixture over both sides of each fish, pressing gently to adhere, then shake off excess.
If excess moisture remains under the fish, pat with a paper towel or remove any parchment paper if using a sheet pan. Avoid disturbing the marinade on the fish.
Fry the Fish
Carefully lower one fish into the hot oil, avoiding overcrowding—fry one at a time if necessary.
Cook for 3-4 minutes per side, depending on size, until golden brown and crispy. Flip once using two pairs of tongs for better control, ensuring even cooking. The internal temperature should reach 145°F at the thickest part.
Transfer the fried fish to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining fish.
Serve
Serve hot with a squeeze of lime juice, alongside Mexican rice, salad, pico de gallo, guacamole, corn tortillas, or your favorite Mexican sides.
Pair These Mojarras Fritas with:
- Mexican White Rice
- Mexican Red Rice
- Salad
- Pico de Gallo
- Salsa Macha
- Ensalada de Nopal (Video)
- Corn Tortillas
- Ensalada de Coditos
- Coleslaw
- Guacamole
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make Mojarras Fritas.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
If you enjoyed the video, subscribe to my YouTube channel and click the bell icon to receive notifications whenever we post a brand new video.
Thank you for your support!
Cooking Tips and Swaps
Refreshing Drinks to Sip
Pair your meal with these cooling Mexican beverages:
More Recipes to Explore
Craving more Mexican-inspired dishes? Try these:
Make the Marinade
FAQs About Mojarras Fritas
A. Absolutely! Use a Dutch oven on the stove for the same crispy results.
A. The marinade is mild with a couple seeded chiles de árbol. Omit it for no heat or add more for a spicier kick.
A. Yes, make the molcajete marinade a day in advance and store it in the fridge to save time.
If you loved this recipe, I’d really appreciate it if you gave it a five-star rating! Thanks so much for your support! 😊
Mojarras Fritas
2
servings15
minutes20
minutes30
minutes35
minutesMexican Mojarras Fritas blend zesty lime, smoky chiles, and earthy corn flavors, with a crispy crust and flaky, moist interior. A Latin American favorite!
Keep the screen of your device on
Equipment
Ingredients
2 2 whole tilapia, cleaned, gutted, fins removed
- Marinade
2 tsp 2 kosher salt
To taste To taste ground black pepper
1/4 1/4 white onion, diced
8 8 garlic cloves, peeled
2 2 chile de arbol, seeded
1 1 lime zest
2 tbsp 2 lime juice
- Coating
1/2 cup 1/2 instant corn masa harina
1/4 cup 1/4 all purpose flour
- Additional
Enough oil for deep frying
Lime wedges
Directions
- Make the Marinade
- In a molcajete, mash the onion into a smooth paste. Add garlic and grind until fully broken down. Incorporate seeded chiles de árbol, grinding into a cohesive paste. Zest a lime, mix it in, then stir in lime juice. Transfer the marinade to a separate dish.
- Prepare the Fish
- Pat the tilapia dry inside and out with paper towels to remove excess moisture.
- Make diagonal cuts on both sides, starting below the head and moving toward the tail, spacing cuts evenly and stopping at the bone.
- Season the fish generously with kosher salt and ground pepper, coating the interior, exterior, and in between the cuts.
- Rub the marinade thoroughly over the fish, ensuring it penetrates the cuts. Refrigerate for 30 minutes to 1 hour.
- Prepare the Coating
- Heat enough oil for deep frying in a fryer or large Dutch oven to 350°F.
- In a bowl, combine instant corn masa and all-purpose flour. Lightly sprinkle the masa mixture over both sides of each fish, pressing gently to adhere, then shake off excess.
- If excess moisture remains under the fish, pat with a paper towel or remove any parchment paper if using a sheet pan. Avoid disturbing the marinade on the fish.
- Fry the Fish
- Carefully lower one fish into the hot oil, avoiding overcrowding—fry one at a time if necessary.
- Cook for 3-4 minutes per side, depending on size, until golden brown and crispy. Flip once using two pairs of tongs for better control, ensuring even cooking. The internal temperature should reach 145°F at the thickest part.
- Transfer the fried fish to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining fish.
- Serve
- Serve hot with a squeeze of lime juice, alongside Mexican rice, salad, pico de gallo, guacamole, corn tortillas, or your favorite Mexican sides.
Recipe Video
Notes
- Nutritional Fact Disclaimer: Nutrition information is automatically calculated and intended as an approximation only.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 2
- Calories: 421kcal
- Fat: 25.8g
- Saturated Fat: 2.3g
- Trans Fat: 0g
- Polyunsaturated Fat: 7.9g
- Monounsaturated Fat: 15.3g
- Cholesterol: 55mg
- Sodium: 2384mg
- Carbohydrates: 19.8g
- Fiber: 1.7g
- Sugar: 1g
- Protein: 28.7g
- Vitamin C: 10mg
- Calcium: 20mg
- Iron: 1mg
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