Mexican cuisine known as mojarra frita is especially well-liked in the coastal states. A whole mojarra fish is used, which is cleaned, seasoned, deep-fried, and served with a variety of sides. Even though this meal is available all year long, it’s crucial to be aware that fried mojarra is particularly well-liked during Lent (Cuaresma), and it’s customary to eat it on Good Friday.
It is believed to contain a high level of nutrients and a mild, delicate flavor that is neither overpowering nor fishy. They can be grilled, baked, or fried as preferred. A particularly well-liked what is mojarra frita recipe? which is occasionally flavored with lemon.
Types of mojarra frita
Mojarra Frita Mexicana
Various cultures from throughout the world make a variety of fried fish meals, including mojarra frita. It appears that the Pescado Frito served in numerous cultures is what gave rise to the dish of fried fish. The typical fish and chips dish eaten in England may have been influenced by the Pescado Frito.
Mojarra Frita Salvadorena
Salvadorians frequently eat mojarra frita Salvadorena, a version of the Mexican mojarra frita that is known for its mouthwatering flavor that will leave you wanting more. The Salvadoran dish uses whole fish that is fried, just like the mojarra frita from Mexico. But there is a difference from other fried fish you may have had in the past.
No butter, flour, eggs, or bread crumbs are used to coat the Salvadorean mojarra frita. The fish is made by marinating it before frying it, which gives it a mouthwatering flavor and makes it golden and crispy.
Mojarra Frita Colombiana
What is mojarra frita colombiana? The use of various herbs and spices is what sets Colombian mojarra fritas distinct. Fish fillets are dredged in flour after being dipped into beaten eggs or milk. They are then deep-fried until golden brown with onion and garlic and frequently served with white rice, French fries, or vegetables that have been cooked to a crisp (similar to Italian-style pasta). Some recipes also call for adding butter, parsley, or cilantro to tomato sauce. Before consuming, squeeze some fresh lime juice over your mojarra for a more traditional experience.
What is the mojarra Frita recipe?
- In a molcajete or mortar, add two sizable cloves of peeled garlic. Add 1/4 teaspoon of cumin seeds, a pinch of coarse salt, and 1/2 teaspoon of black peppercorns. As you mash the ingredients together to create a paste, add a few drops of lime juice.
- Mix the paste thoroughly with the remaining lime juice. Use the mixture to evenly distribute it throughout the fish. To improve the seasoning infusion, you can also make three diagonal cuts on each side of the fish.
- Put the seasoned fish in a dish, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Place all-purpose flour on a sizable plate, coat the mojarra fish thoroughly on all sides, and then shake vigorously to remove excess.
- Heat a generous amount of frying oil—roughly half a cup—in a large, heavy pan over medium heat.
- Fish should be carefully added to the pan and fried on one side. As the fish is frying, use a large spoon to baste it with the hot oil.
- Depending on how thick your salmon is, cook for around 5 minutes. Use two spatulas to delicately flip the fish once you notice the side that is in contact with the pan is beginning to brown.
- Cook the fish for a further few minutes, tossing occasionally until it is attractively brown and crispy. Depending on how large your fish is, the time will vary.
- It is adequately filled with baked potatoes with parsley on the angle.