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!
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
Serving: 1FishCalories: 363kcalCarbohydrates: 44gProtein: 40gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 2420mgPotassium: 735mgFiber: 4gSugar: 2gVitamin A: 219IUVitamin C: 19mgCalcium: 98mgIron: 4mg
Nutrition information is automatically calculated and intended as an approximation only.