Mojarra Freta It feels incredibly special and still takes less than 30 minutes to roast. This whole fried fish is perfectly crisp and golden brown, and the inside is a flicker. Best for making a simple salad, rice, beans, and ice -cold beer!
The entire fried fish is a global like cash, which is presented in cultures all over the world. Whether you sniper, swollea, trout, or whatever is available to you, it will be perfect every time.
I fell into food with its family in both Puerto Rico and Morocco – but this name is most commonly associated with Mexican and Caribbean foods.
It is one of the recipes that feels very impressive, I am thinking that it certainly has something to do with the offer of serving the entire fish.
That said, it easily accumulates in less than 30 minutes and requires only a few simple ingredients such as flour, oil and seizon.
Exactly crisp skin, golden browny’s outer pair with flakes, butterie interior is a pleasure to enjoy every time. And when you can enjoy this fish at all, it is really easy to make food.
Some thoughts:
- Offer a simple green salad of cabbage or roman
- Plate on a heart service of your favorite rice and beans
- Continue the fried theme with a aspect of fries, toastons, or mofongo
In fact, all this fried sniper (or whatever fish you use) itself is quite impressive.
I have presented it with a cut -up with Aukado and some hot sauce and still received reviews. Don’t control it!
Grocery list
- With the removal of courage, the whole sniper fish (swollea, trout etc.)
- Garlic, a lid air
- Seizon Seasoning
- Salt
- All the purpose flour
- Cooking oil (canola, vegetable, etc.)
- (Optional) lime juice to garnish
How to make the mojarra frita
The main: Depending on the size of your entire fish, you will need an extra large pot or pan to roast the fish. I have successfully used my biggest Dutch oven or vocal.
Finating Touches: Move the fish to a plate written in a paper towel to remove any extra oil and drizzle from lime juice (optional).
Tips for the mudrara frita food
If you have grown up by eating the whole fish, possibilities do you know what to do! The food process is like other nature and it is honestly enjoyed.
If this dish is new to you and your family, here are some points:
- Start from above – Your mastery will be presented towards it, so start from what is above. Enjoy crisp skin and skin meat from the head.
- Avoid bones: Most important hints pay attention to the bones – make sure to avoid the spinal cord and rib bones, and keep a part of your plate so that they keep them aside (or get a separate plate for it).
- Move on the other side – Flip the fish and repeat this process on the other side!
- Bonus! If you are hungry even after all this, try cheeks, they are extremely tender and delicious and are located near the heat of the fish and the collar.
Tippings and sides
Traditionally, with rice, beans, and a simple Einsalda Word, is traditionally served with some salsa (salsa Word is my personal favorite) or traditionally with hot sauce.
Here are some more ideas:
And don’t forget to wash the whole food with crisp cold drinks. There are some foolproof pairing pairs: a cool beer, coke, agwa friska, or water ice cool glass.
Picking up the right fish
I am using trout today because this is something that was available in my local fish market.
Mizarra Freta can be made with a lot of different types of fish (usually in the Sachil Fish Family).
Here are some other types of fish you can find your local fish market:
- Seed
- Trout
- Red or yellow tail snapper
- Prseas
- Pir
- That boss
More seafood we like
Beaven Provicho,
Detail
Mojarra Freta It feels incredibly special and still takes less than 30 minutes to roast. This is all fried snipers (or whatever fish you can find) on the outside is absolutely crisp and golden brown, and the inside is a flicker. Best for making a simple salad, rice, beans, and ice -cold beer!
- Prepare fish. Make sure that the fish is fully bothered before cutting small slots in the meat on both sides (see pictures above).
- Mash garlic and weather freely. Mash with garlic with mortar and worms or knives, then add the seizon and salt to make the paste. Ensuring that you enter the slits that are first and in the fish.
- Dig the fish and heat the oil. Heat the oil at 350 ° F in a large vessel or caledro. When the oil is hot, coat the trout with flour, making sure that the fish, and all the outer slipping in the exterior.
- Fry. Slowly add the fish to warm oil and fry each side for a few minutes, or until golden brown and crisp. The fish should reach the internal temperature of 145 ° F. Present with the squeeze of lime juice and enjoy!
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