Mojarra Recipe

Prepare fish

Rinse whole tilapia inside and out under cold water and pat dry thoroughly with paper towels. Make 3 diagonal slashes on each side of each fish about 1/2-inch deep to allow marinade and heat to penetrate.

Marinate

In a small bowl combine lime juice, minced garlic, ground cumin, smoked paprika, 2 teaspoons salt, 1 teaspoon black pepper, and 1 tablespoon vegetable oil. Rub the marinade all over the outside and inside cavity of each fish and into the slashes. Place fish in a shallow dish, cover, and refrigerate for 20–30 minutes (no longer than 1 hour to avoid 'cooking' the fish with acid).

Heat oil

Pour about 1 liter of vegetable oil into a large deep skillet or Dutch oven to a depth of 1 to 1.5 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small piece of bread sizzles and browns in about 45–60 seconds.

Prepare coating

While oil heats, combine flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano in a wide shallow dish and mix well.

Coat fish

Remove fish from marinade and let excess drip off. Dredge each fish thoroughly in the flour mixture, pressing lightly so the coating adheres and gets into the slashes. Shake off excess.

Fry

Carefully lower one fish into hot oil. Fry until golden brown and crisp on the first side, about 5–7 minutes depending on thickness. Gently flip using two spatulas or tongs and fry the other side 4–6 minutes, or until an internal temperature near the thickest part reaches 145°F (63°C) and the flesh flakes easily. Transfer to a wire rack or paper towel-lined tray to drain. Repeat with the second fish. Keep fish warm in a low oven (200°F/95°C) if needed while you finish sides.

Safety note

Do not overcrowd the pan; fry one fish at a time or use a second pan if cooking simultaneously. Maintain oil temperature between 325–350°F to avoid greasy coating.

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add chopped onion and sauté 2–3 minutes until translucent, then add minced garlic and cook 30 seconds more. Add rinsed rice and stir to coat grains in oil, toasting lightly 1–2 minutes.

Add 3 cups water and 3/4 teaspoon salt, bring to a gentle boil. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a large bowl combine mixed greens, diced tomato, sliced cucumber, thinly sliced red onion, and chopped cilantro.

In a small jar or bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a squeeze of lime if desired. Toss dressing with salad just before serving and arrange lime wedges alongside.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Plate each whole fried tilapia with a generous scoop of rice, a portion of salad, 3 warmed tortillas, lime wedges, and hot sauce or salsa on the side. To eat, flake pieces off the fish into tortillas with salad and rice, squeezing lime and adding hot sauce as desired.