Description
Mojarra Frita feels incredibly special and yet takes less than 30 minutes to fry up. This whole fried snapper (or whichever fish you can find) 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!
Ingredients
Units
Scale
- 1 whole snapper, depending on the size (could also be tilapia, trout, etc.), with the guts removed
- 4 cloves garlic, peeled
- 2 tsp sazon
- 1 tsp salt
- 1 cup flour
- 8–10 cups oil (canola, vegetable, etc.), depending on the size of your pot
- (optional) lime juice to garnish
Instructions
- Prep the fish. Make sure the fish is gutted completely before cutting small slits into the flesh on both sides (see pictures above).
- Mash garlic and season liberally. Mash the garlic with a mortar & pestle or knife, then add the sazon and salt to form a paste. Rub all over the fish, making sure to get into the slits you cut earlier and on the inside of the fish.
- Dredge the fish & heat the oil. Heat the oil in a large pot or caldero to 350°F. While the oil heats, coat the trout with flour, making sure to get inside the slits, inside the fish, and all over the exterior.
- Fry. Gently add the fish into the hot oil and fry for a few minutes on each side, or until golden brown and crispy. The fish should reach an internal temperature of 145°F. Serve with a squeeze of lime juice and enjoy!
