Mojarras Fritas
Mexican Mojarras Fritas blend zesty lime, smoky chiles, and earthy corn flavors, with a crispy crust and flaky, moist interior. A Latin American favorite!
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
- Tilapia: Mild and firm, it absorbs the marinade’s bold flavors perfectly.
- Black Pepper: Adds a sharp, warming kick.
- White Onion: Brings subtle sweetness to the marinade. It balances the heat and acidity for a rounded flavor.
- Garlic: Infuses a robust, savory backbone.
- Chile de Árbol: Delivers a mild, smoky heat that lingers. It gives the dish its signature Mexican spice
- Lime Zest and Juice: Zest adds bright, citrusy aroma; juice cuts through richness with tangy freshness.
- Corn Masa: Creates a crispy, corn-forward coating. Its earthy flavor is amplified when fried, defining the dish’s texture.
- All-Purpose Flour: A light sprinkle prevents sticking and boosts crunch. It complements the masa for a perfect crust.
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:
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.
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Cooking Tips and Swaps
- Frying Mojarras Fritas is a joy, especially outdoors in a fish fryer during warm weather, evoking summer gatherings or cozy camping vibes. Alternatively, a large Dutch oven on the stove works just as well indoors, keeping things simple.
- The marinade, ground in a molcajete for rustic, authentic flavors, can also be made in a food processor for convenience.
- Chile de Árbol: Omit for a non-spicy version, as the recipe is mild, or add more chiles for extra heat.
Refreshing Drinks to Sip
Pair your meal with these cooling Mexican beverages:
More Recipes to Explore
Craving more Mexican-inspired dishes? Try these:
FAQs About Mojarras Fritas
Q. Can I make Mojarras Fritas indoors?
A. Absolutely! Use a Dutch oven on the stove for the same crispy results.
Q. How spicy is this recipe?
A. The marinade is mild with a couple seeded chiles de árbol. Omit it for no heat or add more for a spicier kick.
Q. Can I prep the marinade ahead?
A. Yes, make the molcajete marinade a day in advance and store it in the fridge to save time.
Mojarras Fritas
Ingredients
- 2 whole tilapia, cleaned, gutted, fins removed
Marinade
- 2 tsp kosher salt
- To taste ground black pepper
- 1/4 white onion, diced
- 8 garlic cloves, peeled
- 2 chile de arbol, seeded
- 1 lime zest
- 2 tbsp lime juice
Coating
- 1/2 cup instant corn masa harina
- 1/4 cup all purpose flour
Additional
- Enough oil for deep frying
- Lime wedges
Instructions
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.
Nutrition
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