Photograph of the finished Mojarra frita mexicana

Mexico · Cá rô phi chiên giòn nguyên con

Mojarra frita mexicana

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red tilapia Red tilapia 4.4 lb
  • Photograph of Flour Flour 9.9 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Lime Lime 8
  • Photograph of Oil Oil 8 ½ cups
  • Photograph of Cabbage Cabbage 1.1 lb
  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Avocado Avocado 2
  • Photograph of Mexican dried chillies Mexican dried chillies 2.8 oz
  • Photograph of Coarse salt Coarse salt 1.7 oz

Method

  1. 1 Make deep diagonal cuts down to the bone on both sides of the fish, then rub salt and crushed garlic into each cut.
  2. 2 Marinate for 30 minutes, then pat dry and lightly dust with flour.
  3. 3 Deep-fry at 180 degrees for 8 minutes on each side until the fish scales are crispy and edible.
  4. 4 Using a ladle, continuously pour hot oil over the fish that is protruding from the oil.
  5. 5 Continuously drizzling oil is a way to ensure the whole fish is evenly crispy without needing a very deep pot of oil.
  6. 6 Squeeze in some lime juice and serve with shredded cabbage, avocado, cornbread, and dried chili sauce.

With an appliance

  • Air fryer 35 min

    Replace step 3: spray oil evenly, then steam in a hot air pot at 200 degrees for 20 minutes; the fish scales will be less crispy than when fried in oil.

Start cooking