This Mojarra Frita recipe is a whole fried fish done right, crispy on the outside, flaky on the inside, and packed with flavor. Ready in under 30 minutes, it's a win for any seafood lover!
Mojarra frita feels like grabbing a plate at a little beachside shack, crispy, golden, and so fresh it tastes like vacation. It's inexpensive, super easy to make, and delicious. The skin gets perfectly crispy, the inside stays tender and juicy, and a squeeze of lime right before digging in takes it over the top. You don't need much for this dish, just good seasoning and a big frying pan, and you've got a meal that not only hits all the right notes but is great served with a variety of side dishes. For an easy light Latin meal, pair it with fried yuca, a salad and slices of avocado.
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What is Mojarra Fish?
Mojarra frita is a small to medium sized whole fried fish that is a favorite across all of Latin America, especially in Mexico, Central and South America. People eat it year-round, but it's also a go-to for special occasions, holidays, and is especially popular during Lent and on Good Friday. Most of us know it simply as fried mojarra or tilapia frita, but technically, mojarra is a whole family of fish, over 50 species, including tilapia. For this recipe, we're keeping it simple and using tilapia since it's easy to find and works perfectly for frying.
You can grab whole tilapia at your local fish market or even in the frozen seafood section at the grocery store.
What is the Secret to Frying Whole Fish?
- Oil – Bring the oil to 375° degrees. If you are frying more than one fish, bring the oil back up to heat before adding the next one.
- Overcrowding – If your skillet is not large enough to cook more than one fish at a time, fry in batches instead. Otherwise, you will overcrowd the skillet and bring the heat of the oil down causing the fish to “boil” in oil rather than frying.
- No Lid – Using a lid will cause the fish to cook on the inside too soon before forming a crispy skin exterior, causing the fish to dry out.
- Frozen Whole Fish – If using a whole frozen fish, allow it to defrost the night before in the refrigerator.
Ingredients
- Whole Tilapia – If you are not a fan of cooking a whole fish, ask your fish market to cut the head and tail off for you.
- Seasoning – Use adobo or general purpose seasoning. In a pinch, using just simple salt and pepper is fine too.
- Garlic – use freshly chopped garlic or garlic puree.
- Flour – all-purpose flour or cornstarch for coating fish.
- Lemon or Lime – to sprinkle fish at the end of cooking.
- Oil – Use vegetable or canola oil for frying.
See my recipe card below for a complete list of the ingredients with measurements.
Instructions
Step 1: Rinse the cavity and whole fish under cool water really well. Then, using a sharp knife, cut slits on the skin of the fish.
Step 2: Season the fish with the chopped garlic or garlic puree in between slits and also all over the fish. Sprinkle with adobo, salt and pepper on both sides.
Step 3: Add ½ inch to 1 inch of oil to a large skillet. Heat over medium-high heat. When the oil is hot, CAREFULLY, add the fish. Note: When adding the fish be very careful as the oil can splatter.
Lower the heat to medium and cook the fish for about 10-12 minutes on one side. Then flip over and cook for an additional 10-12 minutes.
Step 4: When the fish is done, carefully remove the fish from the skillet and drain on a plate lined with paper towels. The fish is done. Let the fish rest for 5 minutes, sprinkle lime or lemon juice over fish and serve.
Serving Suggestions
Mojarra is great with everything from french fries, cold salads to rice. Below are just a few ideas.
- ensalada de papa (potato salad)
- ensalada de coditos (macaroni salad)
- yuca frita (fried yuca)
- tostones (fried green plantains)
- ensalada de granos (bean salad)
- ensalada de garbanzos (garbanzo salad)
- ensalada de frijoles (black bean salad)
- Puerto Rican rice and beans (arroz con habichuelas)
- yellow rice with corn (arroz amarillo con maiz)
How to Eat a Whole Fried Fish
If you have never eaten a whole fish, it may feel a little intimidating but it’s easier than it looks.
- Start by holding the fish at the head and gently flake the top side of meat with your fork. Work from the outside in toward the spine.
- Once you've eaten one side, carefully lift out the backbone to reveal the bottom side, then enjoy the rest. Don't forget to watch for small bones!
- A squeeze of lime on each bite takes it over the top. Take your time, it's part of the fun digging in and getting every crispy, juicy bite.
Cathy’s Expert Tips
- Fry the Fish in Hot Oil – It is especially important to fry your fish in hot oil otherwise the fish will stick to the skillet and will also soak too much oil.
- Flouring – You do not have to flour the fish in order to fry it but if you choose to, make sure to shake excess flour off of the fish. You want a light not heavy coating on the fish.
- Cooking Oil – It is important to add ½ – 1 inch of oil to the skillet so that the fish cooks uniformly and evenly.
- Don’t Use a Lid – For the best crispy exterior and moist interior, do not use a lid to cover your skillet while cooking.
- Drain Excess Oil – After you have fried your fish, make sure to drain excess oil by lining a plate with paper towels.
Recipe FAQs
If you buy your fish from a fish market, your fish will already be gutted and ready to cook. Simply rinse your fish under cool water and it will be ready to season.
Frozen whole fish is also already gutted but may still have gills. Simply lift the flap and pull the gills out from each side of the fish with your fingers and rinse the entire fish well under cool water. If you see any remnants of guts in the belly, remove and rinse the fish again. The fish will now be ready to season.
You want to use an oil that has a neutral flavor and high smoke points. Canola, vegetable and peanut oil are the best for frying fish.
Although some choose to marinade their fish for at least 30 minutes, it’s not necessary. The adobo, garlic, salt and pepper provide enough flavor instantly and as such doesn’t need to marinade.
For the best results, do not overcrowd your frying pan as this will lower the heat of the oil causing the fish to soak too much oil and not form the best crispy exterior.
You can also use any other whole fish that you like. Delicious options are red snapper, yellowtail, perch, sea bass and porgy.
Although this dish is traditionally made using whole fish, you can also use fish fillets.
Coating the fish is completely optional and not necessary.
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📖 Recipe
Mojarra Frita (Whole Fried Fish)
Ingredients
- 1 whole fish tilapia, red snapper, yellowtail, porgy
- adobo sprinkled on fish
- 2 cloves garlic or 2 teaspoons garlic puree
- salt and pepper sprinkled on fish
- flour optional
- vegetable or corn oil
- lime or lemon to sprinkle on fish
Instructions
- Rinse the cavity and whole fish under cool water really well. Then, using a sharp knife, cut slits on the skin of the fish.
- Season the fish with the chopped garlic or garlic puree in between slits and also all over the fish. Sprinkle with adobo, salt and pepper on both sides.
- Add ½ inch to 1 inch of oil to a large skillet. Heat over medium high heat. When the oil is hot, CAREFULLY, add the fish. Note: When adding the fish be very careful as the oil can splatter.Lower the heat to medium and cook the fish for about 10-12 minutes on one side. Then flip over and cook for an additional 10-12 minutes.
- When the fish is done, carefully remove the fish from the skillet and drain on a plate lined with paper towels. The fish is done. Let the fish rest for 5 minutes, sprinkle lime or lemon juice over fish and serve.
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