José’s Fried Mojarra (Tilapia)

(Mexican-style, crispy and flavorful)

Ingredients

• 1 whole mojarra (1–1.5 lb), cleaned and descaled
• 2–3 limes (for juice)
• 3–4 garlic cloves, crushed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika or chili powder
• 1 teaspoon chicken bouillon (optional)
• Oil for frying (enough to cover half the fish)

Optional sides: rice, beans, salad, lime wedges, tortillas, green salsa, pico de gallo

Preparing the fish

1. Make 3–4 diagonal cuts on each side of the mojarra so it cooks evenly.
2. Rinse and pat completely dry with paper towels.
3. Mix lime juice, garlic, salt, pepper, paprika, and bouillon.
4. Rub the mixture all over the fish—inside, outside, and into the cuts.
5. Let it rest 15–20 minutes.

Frying (crispy without burning)

1. Heat oil over medium heat (not high).
2. When hot, carefully place the mojarra in the pan.
3. Fry 7–10 minutes per side without moving it so the skin crisps.
4. Flip gently using two spatulas to avoid tearing the fish.
5. Drain on paper towels.

Tip: For extra crispiness, dust the fish lightly with flour before frying.

Serving

• Squeeze fresh lime over the top.
• Serve with rice, beans, salad, or tortillas.
• Add salsa or pico de gallo for brightness.