{"id":13263,"date":"2026-03-04T16:15:11","date_gmt":"2026-03-04T16:15:11","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=13263"},"modified":"2026-03-04T16:15:11","modified_gmt":"2026-03-04T16:15:11","slug":"joses-fried-mojarra-tilapia","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/03\/04\/joses-fried-mojarra-tilapia\/","title":{"rendered":"Jos\u00e9\u2019s Fried Mojarra (Tilapia)"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11528 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>(Mexican-style, crispy and flavorful)<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>1 whole mojarra (1\u20131.5 lb), cleaned and descaled<\/li>\n<li>2\u20133 limes (for juice)<\/li>\n<li>3\u20134 garlic cloves, crushed<\/li>\n<li>1 teaspoon salt<\/li>\n<li>\u00bd teaspoon black pepper<\/li>\n<li>1 teaspoon paprika or chili powder<\/li>\n<li>1 teaspoon chicken bouillon (optional)<\/li>\n<li>Oil for frying (enough to cover half the fish)<\/li>\n<\/ul>\n<p>Optional sides: rice, beans, salad, lime wedges, tortillas, green salsa, pico de gallo<\/p>\n<p>Preparing the fish<\/p>\n<ol>\n<li>Make 3\u20134 diagonal cuts on each side of the mojarra so it cooks evenly.<\/li>\n<li>Rinse and pat completely dry with paper towels.<\/li>\n<li>Mix lime juice, garlic, salt, pepper, paprika, and bouillon.<\/li>\n<li>Rub the mixture all over the fish\u2014inside, outside, and into the cuts.<\/li>\n<li>Let it rest 15\u201320 minutes.<\/li>\n<\/ol>\n<p>Frying (crispy without burning)<\/p>\n<ol>\n<li>Heat oil over medium heat (not high).<\/li>\n<li>When hot, carefully place the mojarra in the pan.<\/li>\n<li>Fry 7\u201310 minutes per side without moving it so the skin crisps.<\/li>\n<li>Flip gently using two spatulas to avoid tearing the fish.<\/li>\n<li>Drain on paper towels.<\/li>\n<\/ol>\n<p>Tip: For extra crispiness, dust the fish lightly with flour before frying.<\/p>\n<p>Serving<\/p>\n<ul>\n<li>Squeeze fresh lime over the top.<\/li>\n<li>Serve with rice, beans, salad, or tortillas.<\/li>\n<li>Add salsa or pico de gallo for brightness.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Mexican-style, crispy and flavorful) Ingredients 1 whole mojarra (1\u20131.5 lb), cleaned and descaled 2\u20133 limes (for juice) 3\u20134 garlic cloves, crushed 1 teaspoon salt \u00bd 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,<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[301],"class_list":["post-13263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"(Mexican-style, crispy and flavorful) Ingredients 1 whole mojarra (1\u20131.5 lb), cleaned and descaled 2\u20133 limes (for juice) 3\u20134 garlic cloves, crushed 1 teaspoon salt \u00bd 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,","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=13263"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13263\/revisions"}],"predecessor-version":[{"id":13264,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13263\/revisions\/13264"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=13263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=13263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=13263"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=13263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}