A Mexican cuisine named what is mojarra frita especially admired by those living in coastal states. Basically, a whole Mojarra fish is taken, cleaned, seasoned, deep fried, and served with a number of sides. You might be thinking that eating a whole deboned fish is a bit crazy but once you taste it, there’s no going back!
Even though, this dish is served all year round, you should know that fried Mojarra is mostly enjoyed eating in during Lent (Cuaresma) and it’s lavishly eaten on Fridays. The thing that makes the dish delicious is to marinade the fish with some seasonings. Then, the whole fish is covered with a layer of flour and is deep fried in oil until it is cooked well and crispy. This fried Mojarra has a good level of nutrients with a mild flavor and a strong meaty texture and is often accompanied with fried plantains or coconut rice. You will also find Mojarra Frita served along with a salad as well. Even though it is best when fried, many people also prefer it as grilled and baked.
Mojarra Frita Mexicana:
Mojarra Frita is among the variety of fried fish meals that are cherished by various cultures throughout the world. It is believed that the Pescado Frito is
What gave rise to numerous dishes of fried fish.
Moreover, the fish and chips dish eaten all across the England may have been inspired by the Pescado Frito. Mojarra Frita Salvadorena: Mojarra Frita Salvadorena is usually eaten by Salvadorians. It is a version of Mexican Mojarra Frita that is famous for its mouthwatering flavor keeping you wanting more. Basically, the Mojarra Frita Salvadorena is a whole fish that is fried, just like the fried fish from Mexico, but there is a little difference.
The Salvadorian Mojarra Frita is not coated by butter, flour, eggs or bread crumbs. The fish is marinated just before frying it which makes it even more golden and crispy.
Mojarra Frita Columbiana:
The Columbian Mojarra Fritas are distinct due to the use of various herbs and spices. Fish filets are coated with flour and deeply dipped into beaten eggs or milk. And then, they deep fried with onion and garlic until golden brown.
These Mojarra Fritas are served with white rice, French fries or vegetables that have been cooked crispy.
Mojarra Frita recipe:
Take two sizable cloves of peeled garlic, ¼ teaspoon of cumin seeds, ½ teaspoon of peppercorns and a pinch of coarse salt in a mortar and mix them well to create a paste. Place the Mojarra fish in a plastic wrap and put it in refrigerator for 30 minutes. Take some all-purpose flour on a sizable plate and layer the fish with it
on all sides.
Heat a good amount of oil in the frying pan and add the fish onto the pan. Carefully fry the fish on both sides. Cook the fish for enough time until it turns brown and crispy. The cooking time may vary for how large the fish is. Mojarra Frita is among the variety of fried fish meals that are cherished by various cultures throughout the world. It is believed that the Pescado Frito is what gave rise to numerous dishes of fried fish. Moreover, the fish and chips dish eaten all across the England may have been inspired by the Pescado Frito.
