The mojarra is undoubtedly one of the most desirable fish for Colombians — a fish with a unique and delicious flavor, which prepared fried tastes delicious.
In which areas of the Colombian country is fried mojarra common?
This dish is a typical Colombian recipe, especially from coastal areas, where it is widespread to find delicious fried mojarra accompanied by coconut rice, patacones, and salad, to enjoy lunch to the fullest.
It is one of the most requested dishes on the coast, both by visitors from other countries and those who visit the beaches of the same country. It quite enjoyed and consumed, able to delight even the most demanding palate.
The fried mojarra is also a dish that consumed in times of Easter or Lent, where people who believe or follow traditions do not usually eat red meat during these times but fish.
Some traditions and preferences abound in our country, and where the mojarra not excluded anywhere, I love this fried mojarra recipe. I cook it with a lot of love for my sister; she loves to fish, she can eat up to two together and Still keep wanting to eat a little more.
I hope you are encouraged to prepare this recipe, but above all, to accompany it with the traditional, that beautiful coconut rice or some crispy patacones, and best of all, it prepared at home.
Dare to surprise your family with this recipe full of flavor and crispness, freshness, and tradition, which undoubtedly every day catches more people with its extraordinary taste. Let’s cook.Español
- 1 mojarra
- Lemon juice.
- Open the mojarra, clean and marinate inside with salt and lemon. Leave it for 5 to 10 minutes.
- In a pot or skillet with enough oil, sauté the mojarra on both sides for about 12 minutes or until well browned.
- Put on absorbent paper and serve immediately.