Welcome to Paulina Kitchen! As the saying says there are many fish in the sea and many of them are widely used in gastronomy. But they are not always popular worldwide. Such is the case of the mojarra, this type of salt water sin that we are going to talk about today. Fritish mojar is a popular dish in many countries and regions of the world. It is an entire fish, generally about the cyclid family, which is fried until the skin becomes crunchy and golden.
There are many species of mojarra, and their appearance and size can vary according to the species and the region in which they are. They are appreciated for their tasty meat and their versatility in the kitchen, since they can prepare in different ways, such as fried, roasts, baked or in soups.
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About the fried wetting
Fritish mojarra is a dish that has its roots in Latin American and Caribbean cuisine , although it is also consumed in other parts of the world. It is especially popular in Mexico, Central America and countries such as Colombia, Peru and the Dominican Republic.
- Mexico : Fritish mojarra is very popular in Mexico, especially in the coastal area and in states such as Veracruz, Guerrero, Sinaloa, Nayarit and Jalisco. It is served in many restaurants and food stalls and is one of the favorite dishes in local celebrations and festivities.
- Central America : Fritish mojarra is a traditional dish in several countries in Central America such as Guatemala, El Salvador, Honduras and Nicaragua. In these regions it is served with rice, beans, tortillas and salad as part of a complete dish.
- Colombia : In Colombia, Frita Mojar is a very popular dish, especially in the Caribbean coast region. It is usually served with patacones (crushed fried green bananas), rice with coconut and salad. It can also be found in other parts of the country.
- Peru : In Peru, fried mojar is known as "chita" and is appreciated in Peruvian cuisine. It is served with fried cassava, Creole sauce (onion and chili) and rice. It is especially popular in the northern region of the country.
- Dominican Republic : In the Dominican Republic, Fritish mojarra is a common dish of its gastronomy. It is served with toasts (fried green bananas), rice with beans (beans) and salad.
How do you eat fried wetting?
Fritish mojarra is usually served , which means that fish is fried without boneless or removing the head or tail. This gives you an attractive presentation and allows diners to enjoy the experience of eating full fish.
Before eating fried wetting, if preferred, fish can be boneless . This implies removing the skin and separating the meat from the thorn and thorns. Some people enjoy eating meat directly from the mojarra, while others prefer to bone it before eating it. Once you have bonelessly, you can eat fried wetting using cutlery as a fork and knife, or even with your hands, if a more informal experience is preferred. Each fish bite can be combined with accompaniments to obtain a mixture of flavors.
Accompaniments for fried mojarra
Frenchwhiles are generally served with a variety of accompaniments that complement their flavor. Some of the common accompaniments include white rice , beans, salad, tostones (crushed fried green bananas), fried cassava, french fries , lemon slices and spicy sauce.
6 sauces and lemon for fried mojarra
It is already a classic in fish consumption and many people enjoy squeezing fresh lemon juice on fried mojarras to enhance its flavor. You can also add sauces such as chili or tomato, to add a touch of spicy and additional flavor. Other options are:
- Garlic sauce
- Coriander sauce
- Creole sauce
- Spicy sauce
- Tamarindo sauce
- Spicy sauce
If you like this recipe, another very tasty fried fish recipe is that of fried pejerrey to mustard .
Fried wetting recipe
This is a very adaptable, delicious and visually attractive dish by the plated and how golden the skin is in frying. Practice to do at home, this recipe is very easy.
Yield : 2 portions
Preparation time : 40 minutes
Ingredients
- 2 mojarras (clean and peel)
- Salt to taste
- Pepper to taste
- Lemon juice
- Wheat flour (enough to flour the mojarras)
- Vegetable oil (enough to fry)
How to make brown fried wetting
- Wash the wetting under cold water and dry them with absorbent paper. Make diagonal cuts on the sides of fish, making small incisions. This will help to be cooked uniformly and allow flavors to penetrate.
- Season them with salt, pepper and lemon juice inside and out. Rub the condiments to adhere well to the fish. Let the mojarras marine for about 15-20 minutes to absorb flavors.
- To season them before frying, on a separate plate, place wheat flour and season with salt and pepper to taste. Pass the mojarras through the flour, making sure to cover them completely. Shake slightly to remove excess flour.
- Heat enough vegetable oil in a large pan over medium-high heat to partially cover the mojarras. Go placing them from one and cooking for approximately 4-5 minutes on each side, turning them carefully, until the skin is golden and crunchy.
- Remove them from hot oil and place them on absorbent paper to remove excess fat. Serve hot fries, accompanied by lemon slices and accompaniments of your choice, such as rice, beans, salad or sauces.
