Mexican cuisine · Fish & Seafood

Mojarra Frita

Whole tilapia rubbed with garlic and lime and fried until golden, served with rice, tortillas and salsa.

Ingredients · for 4 servings

• 4 whole tilapia, cleaned (about 350g each)
• 5 garlic cloves
• 3 limes
• 4 tbsp flour
• 200g long-grain rice
• 8 corn tortillas
• 200ml salsa
• 1 liter frying oil
• Salt, pepper

Instructions

1. Wash the tilapia, pat thoroughly dry, and score each side three times diagonally down to the bone – this lets the fish cook through evenly.
2. Finely grate the garlic, mix with the juice of two limes, salt and pepper, and rub the fish inside, outside and into the cuts; let marinate for 15 minutes.
3. Cook the long-grain rice in salted water for 15 minutes, remove from the heat and keep warm, covered.
4. Dust the fish all over with a thin layer of flour, tapping off the excess so the crust doesn't turn gummy.
5. Heat the frying oil to 180°C (350°F) and fry the fish one at a time, 5–6 minutes per side, until the skin is deep golden brown and audibly crisp.
6. Serve with the rice, warm corn tortillas, salsa and wedges of the third lime.