Mojarra Frita (Whole Fried Fish)

Mojarra Frita feels incredibly special and yet takes less than 30 minutes to fry up. This whole fried fish is perfectly crispy and golden brown on the outside, and fall-apart flakey on the inside. Perfect for pairing with a simple salad, rice, beans, and an ice cold beer!

Fried whole fish is a universally loved dish, served in cultures all around the world. Whether you’re using snapper, tilapia, trout, or whatever’s available near you, it’s going to come out perfect, every time.

I grew up eating versions of this with family in both Puerto Rico and Morocco – but the name Mojarra Frita is most commonly associated with Mexican and Caribbean cuisine.

The crispy skin, golden brown exterior paired with the flakey, buttery interior is a treat to enjoy every time. And while you could totally just enjoy this fish as is, it’s really easy to make a meal of it.

Some ideas:

• serve alongside a simple green salad of cabbage or romaine
• plate on top of a hearty serving of your favorite rice and beans
• keep the fried theme going with a side of fries, tostones, or mofongo

I’ve served it with a cut up avocado and some hot sauce and still received rave reviews. Don’t overcomplicate it!

It’s one of those recipes that feels super impressive, I’m thinking it definitely has something to do with the presentation of being served a whole fish.

That said, it easily comes together in under 30 minutes and requires only a few simple ingredients like flour, oil, and sazon.

How to Make Mojarra Frita

Important: You will need an extra large pot or pan to fry the fish in, depending on the size of your whole fish. I’ve used my largest dutch oven or wok with success.

Finishing touches: Transfer the fish to a paper towel lined plate to drain any extra oil and drizzle with lime juice (optional).

Tips for Eating Mojarra Frita

If you grew up eating fried whole fish, chances are you know what to do! The eating process quickly becomes second nature and honestly, it’s a lot of fun.

If this dish is new to you and your family, here are some tips:

• Start from the top – your mojarra will be served on its side, so start with the side that’s on top. Enjoy the crispy skin and flakey meat from the base of the head all the way to the tail.
• Avoid the bones: The most important tip is pay attention for bones – make sure to avoid the spine and rib bones, and reserve a part of your plate to set them aside (or grab a separate small plate for this).
• Move to the other side – flip the fish over and repeat this process on the other side!
• Get cheeky! If you’re still hungry after all that, give the cheeks a try, they’re super tender and flavorful and are located near the heat and collar of the fish.

Toppings & Sides

Mojarra frita is traditionally served topped with some sort of salsa (salsa verde is my personal favorite) or hot sauce, alongside rice, beans, and a simple ensalada verde.

Here are some more ideas:

And don’t forget to wash the whole meal down with a crispy cold drink. Some fool-proof pairings are: a cold beer, coke, agua fresca, or ice cold glass of water.

Picking the Right Fish

I’m using trout today because that’s what was available at my local fish market.

Mojarra frita can be made with many different kinds of fish (usually in the cichlid fish family).

Here are some other varieties of fish you can look for at your local fish market:

• Tilapia
• Trout
• Red or Yellowtail Snapper
• Porgy
• Perch
• Sea Bass

More Seafood We Love

Buen provecho,

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