Mojarra Frita Plate Recipe

Prepare fish

Rinse each whole mojarra under cold water, pat dry thoroughly with paper towels (inside cavity and skin). Using a sharp knife make 2–3 diagonal slashes on each side of the fish to allow seasoning and heat to penetrate.

Season

Rub each fish inside and out with lime juice. Sprinkle salt, black pepper, garlic powder, and dried oregano evenly over the fish and inside the cavity. Let rest 10–15 minutes at room temperature to take on flavor.

Dredge

In a shallow dish, combine the all-purpose flour and optional cornstarch; mix thoroughly. Lightly dredge each seasoned fish in the flour mixture, shaking off excess. Make sure slashes and cavity are coated but not overloaded with flour.

Heat oil

In a large, deep skillet or Dutch oven, pour enough vegetable oil to come about 1–1.5 inches up the side (approximately 700–900 ml depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds.

Fry fish

Carefully lower fish into hot oil (work in 2 batches if needed). Fry for 5–7 minutes per side depending on size (about 10–14 minutes total) until skin is golden brown and crisp and flesh flakes easily at the thickest part. Use a spatula or slotted spoon to turn gently halfway through. Maintain oil temperature around 325–350°F; adjust heat as necessary.

Drain and finish

Remove fish to a wire rack set over a baking sheet or to paper towels to drain. If desired, spoon 1–2 tbsp hot oil over each fish for extra sheen and crispness. Keep warm in a 200°F (95°C) oven while you finish sides.

Rinse the rice under cold water until water runs clear. In a medium saucepan, heat 2 tbsp vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté 1–2 minutes until softened but not browned. Add the rinsed rice and stir to coat the grains for 1–2 minutes until they become slightly translucent.

Add 3.5 cups water and 1 tsp salt, bring to a boil. Reduce heat to low, cover tightly, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

In a small saucepan, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add the cooked beans, cumin, and 1/2 tsp salt.

Warm gently, mashing lightly with the back of a spoon or a potato masher to desired consistency. If mixture is too thick, add up to 1/4 cup water or bean broth to loosen. Simmer 4–6 minutes until heated through. Adjust seasoning to taste.

In a large bowl combine shredded lettuce, sliced cucumber, sliced tomato, sliced red onion, and chopped cilantro. In a small bowl whisk together 2 tbsp olive oil, 1 tbsp vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.

Pour dressing over salad and toss gently to combine. Taste and adjust seasoning or acidity by adding more salt or a squeeze of lime if desired. Keep chilled until plating.

Warm corn tortillas on a hot, dry skillet or comal for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes. Keep warm in a tortilla warmer or wrapped towel.

Plate by placing a scoop of rice and a scoop of beans on each plate. Lay one whole fried mojarra alongside the rice and beans. Add a generous portion of the salad to the plate. Serve with 2 warmed tortillas, lime wedges, and optional salsa or hot sauce on the side.

Garnish: sprinkle extra chopped cilantro over the fish and rice if desired. Serve immediately while fish is hot and crisp.