Mojarra Frita is a traditional dish in Colombia that brings the flavors of the coast to a dish that is both easy to make and very filling.
In this traditional Colombian dish, a whole mojarra fish is marinated in a mix of fragrant spices and then deep-fried until the outside is perfectly crispy and the inside is soft and flaky. From the busy restaurants in Bogotá to the quiet villages on the Caribbean coast, Mojarra Frita is a beloved dish that shows off Colombia’s rich culinary history.
We’ll talk about where Mojarra Frita comes from and what it means to Colombian culture. Then, we’ll show you how to make this delicious seafood dish at home.
Mojarra frita is a popular fried fish dish in Latin American cuisine, but what exactly is mojarra? This tender and flaky fried fish gets its distinct name and flavor from the type of fish used. Let’s explore what kind of fish makes up mojarra frita and why it creates such a delicious and iconic dish.
Understanding the Mojarra Fish
Mojarra refers to a group of over 40 species of fish belonging to the Cichlid family. They are small, freshwater fish native to Central and South America. The most common varieties used for mojarra frita include:
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Tilapia A freshwater fish farmed around the world It has white, flaky, mild tasting flesh The small size makes it perfect for frying whole.
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Mayan Cichlid: A larger mojarra species reaching up to 18 inches long. It has a sweet, light flavor and is popular in Mexico and Central America.
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Banded Cichlid: A 10 inch species found from Panama to Peru. It has a compact shape ideal for frying.
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Nile Tilapia: Probably the most widely available variety. It has a firm texture and versatile flavor.
Mojarras are perfect for frying because of their:
- Small size, typically under 1 pound
- Delicate white flesh with few bones
- Mild, slightly sweet flavor
Their petite size allows them to fry up quickly and evenly, while their sweetness pairs perfectly with the crispy fried coating
Preparing Mojarra Frita
Frying transforms the mojarra into a crispy and flavorful dish Here’s a typical recipe
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Whole fish: Scale, gut, and rinse a whole mojarra 1/2 to 1 pound in size.
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Marinade: Coat the fish in a garlic, lime juice and spice marinade. Allow to sit for 30 minutes.
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Breading: Dredge the marinated fish in flour, cornmeal, or batter.
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Frying: Fry the mojarra in 350°F oil for 2-5 minutes per side until golden brown.
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Serving: Enjoy the mojarra frita with sides like rice, beans, salad and salsa.
Frying whole mojarras keeps the flesh moist and infuses it with flavor. The coating provides textural contrast.
Regional Variations of Mojarra Frita
Mojarra frita appears in cuisines across Central and South America. Here are some regional twists:
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Mexico: Mojarra is dressed simply with lime juice and salt before frying. It’s served with rice, avocado, and salsa.
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Cuba: Cuban mojarra frita starts with a flavorful adobo marinade before breading and frying the fish.
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Colombia: In Colombia, mojarra is marinated in cumin, garlic, and paprika then served with coconut rice and fried plantains.
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Peru: Peruvian mojarras are marinated in ají peppers and garlic before frying for a spicy kick.
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Brazil: Brazilian mojarra frita is layered with tomatoes, coriander and lime before frying and serving with black beans and rice.
Why Mojarra Frita is So Popular
There are several reasons this fried fish has become so beloved across Latin America:
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Mild, sweet flavor – Mojarra’s delicately flavored flesh absorbs surrounding flavors beautifully.
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Texture – Frying makes the outside crispy while keeping the inside moist and flaky.
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Small size – Individual servings make mojarra perfect for frying.
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Affordability – Inexpensive compared to large fish like snapper or trout.
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Accessibility – Mojarra is common and easy to find in Central/South America.
A simple, tasty fried fish done right, mojarra frita captures the carefree spirit of coastal cuisine.
Tips for the Best Mojarra Frita
Follow these tips for mojarra frita that’s crispy on the outside and tender inside:
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Choose mojarras under 1 pound so they fry quickly.
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For even cooking, cut slashes on both sides before marinating.
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Pat fish dry before dredging to help the coating adhere.
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Use a thermometer and fry at 350-375°F for optimal crispness.
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Fry in batches to prevent overcrowding and drop in oil temperature.
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Flip fish gently halfway through frying to prevent sticking.
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Drain on paper towels before serving to absorb excess grease.
Enjoying Mojarra Frita at Home
With a simple marinade, quick fry, and flavorful sides, mojarra frita is easy to recreate at home. Try serving it with:
- Rice and beans or fried plantains
- Avocado slices
- Pico de gallo or cabbage salad
- Lime wedges
- Mexican salsas like salsa verde, roja or piquin salsa
The next time you’re craving the crispy, flaky joy of fried fish, give mojarra frita a try. This Latin American staple promises a mouthwatering meal that packs big flavor into a small fish.
Frequency of Entities:
mojarra frita: 16
fish: 28
mojarra: 29
fried: 15
frying: 7
flavor: 6
What is Mojarra Frita
Mojarra Frita is a traditional Colombian dish made with a whole mojarra fish that has been marinated in a mix of spices, including garlic, cumin, and paprika. The fish is then deep-fried until the outside is golden and crispy and the inside is soft and flaky. Many people in Colombia, especially those living along the coast, love this dish because fresh fish is easy to find there and people there love deep-fried treats.
The name “Mojarra Frita” literally means “fried mojarra.” Mojarra is a type of fish that lives in both fresh and salt water in Colombia and other parts of Central and South America.
The mojarra fish is known for having a mild, slightly sweet taste and a delicate texture, which makes it perfect for frying.
Traditional Colombian side dishes like patacones (fried green plantains), arroz con coco (coconut rice), or ensalada de aguacate (avocado salad) are often served with Mojarra Frita. These dishes go well with the rich flavors of the fried fish.
Lime wedges, chopped cilantro, or tomato slices are often used as garnishes to make the food taste fresh and colorful.
Colombians eat this traditional fish dish all the time, both at home and in restaurants and eateries in the country, as well as on holidays and other special occasions.
How to Make Mojarra Frita
This Mojarra recipe would typically yield 2 to 4 servings, depending on the size of the mojarra fish.
Should you need to feed more people, it’s easy to change the recipe by cooking more fish and adding more marinade ingredients.
- 1 whole Mojarra fish (approximately 1.5-2 lbs, cleaned and gutted)
- Juice of 2 limes
- 4 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper (to taste)
- Vegetable oil (for frying)
- Optional garnishes: lime wedges, chopped cilantro or sliced tomatoes
- Get the fish ready. Run the mojarra fish under cold water and pat it dry with paper towels. Cut the fish carefully on both sides with a sharp knife, leaving about an inch of space between each cut. This will help the fish soak up the sauce and cook evenly.
- Spice up the fish: Sprinkle salt and pepper on both sides of the fish, then pour the lime juice over them both. To make a spice mix, put the ground cumin, minced garlic, and paprika in a small bowl. Make sure to rub the spice mix into the fish’s scored holes when you do it on both sides. Don’t forget to season the fish cavity as well. Put the fish in a shallow dish or a plastic bag and cover it with the sauce. Put it in the fridge for at least 30 minutes, or up to 2 hours for a stronger flavor.
- Cook the mojarra: Put enough vegetable oil in a large, deep skillet or frying pan to cover at least half of the fish. Warm the oil over medium-high heat until it reaches about 175°F (350°C). Carefully lower the marinated fish into the hot oil. You might need to use tongs or a spatula to hold the fish up while you lift it. Fry the fish for five to seven minutes on each side, or until it’s crispy and golden brown. To make sure the fish is fully cooked, the temperature inside should reach at least 145°F (63°C). Lift the fish carefully out of the oil with a slotted spoon or spatula, letting any extra oil drain.
- To serve the mojarra frita, put the fried mojarra on a plate or tray lined with paper towels to soak up any extra oil. Put the fish on a platter to serve. If you want, you can decorate it with lime wedges, chopped cilantro, or sliced tomatoes. You can serve the mojarra frita with fried green plantains called patacones, coconut rice called arroz con coco, or an avocado salad called ensalada de aguacate to name a few. Have fun with your homemade Mojarra Frita and don’t forget to tell your friends and family about it!