Mojarra Frita (Whole Fried Fish)

Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.

5 from 2 votes

Mojarra Frita is crispy, juicy fried fish, perfect for a quick meal or a festive plate. Easy, flavorful, and cooks in under 30 minutes.

Prep Time10

Cook Time24

Total Time34

Course: Dinner

Cuisine: Mexican, Puerto Rican

Servings:

Calories: 198kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Whole Fish: Can use tilapia, red snapper, yellowtail, sea bass, porgy or other whole fish your fishmonger may recommend.

Coating: Some people like to coat their fish with flour or cornstarch but this is completely optional.

Oil: It is important the oil is hot enough before adding the fish or it will soak too much oil and the skin will stick to the skillet when you flip the fish over. *Fry the whole fish in half an inch to an inch of oil so the fish cooks uniformly.

Nutrition