Colombian Fried Mojarra (Whole Fried Tilapia)
Fried mojarra is a whole flat fish, salted and rubbed with lime, then fried until the skin crisps and the flesh comes away from the bone. It is coastal Colombian home cooking at its simplest: four ingredients, twenty minutes, one fish per person. In the US, buy whole tilapia.
Servings: 1
Calories: 288kcal
Ingredients
- 1 whole mojarra or tilapia about 1 lb / 450 g, scaled and gutted, head on
- Oil, for frying enough to come halfway up the fish; a neutral oil with a high smoke point
- Salt
- Lime juice lime, not lemon: it is what gives the dish its edge
Instructions
- Score the fish: make two or three diagonal cuts down to the bone on each side. Rub it inside and out with salt and lime juice, and leave it to sit for 5 to 10 minutes.
- Heat enough oil in a deep pan to come halfway up the fish, to 350-375 °F (175-190 °C). Pat the fish dry, lower it in away from you, and fry for about 6 minutes per side, until the skin is deep golden and crisp and the flesh flakes away from the bone at the thickest cut.
- Lift it out onto paper towels to drain for a minute, and serve straight away with lime wedges.
Notes
If you prefer a coating, dredge the fish in wheat flour or breadcrumbs after salting and before frying. Shake off the excess: a thick coating steams the skin instead of crisping it.
Nutrition
Calories: 288kcal | Carbohydrates: 1g | Protein: 34g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2414mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg