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Puerto Rico · Channel Catfish

Puerto Rican Fried Catfish with Garlic Mojo

Bagre Frito con Mojo

Channel catfish from Puerto Rico’s reservoirs, like Dos Bocas and Carite, are cut in nuggets, seasoned with adobo, fried crisp and drizzled with a garlicky mojo. Lakeside fondas serve them by the plateful.

  • Prep 15 min
  • Cook 20 min
  • Serves 4
  • Level Easy
Photo: Kent Wang · CC BY-SA 2.0
Served with: Tostones with Garlic Dip ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the garlic mojo

Method

Step by step, the way it is done on the island.

  1. Season. Toss the catfish pieces with the lime juice and adobo and let them sit 15 minutes.
  2. Make the mojo. Mash the garlic with the salt in a pilón. Warm the olive oil until just hot, pour it over the garlic, then stir in the lime juice and cilantro.
  3. Coat. Mix the flour, cornmeal and pepper. Shake the catfish pieces in it to coat evenly.
  4. Fry. Fry in 2 inches (5 cm) of oil at 350 °F (175 °C) for 4–5 minutes, turning, until golden and crisp. Fry in batches and drain on a rack.
  5. Serve. Pile the catfish on a plate, spoon the mojo over and serve with tostones and lime.

On the side

The side dish that belongs with it, full recipe included.

Puerto Rico & the Spanish Caribbean

Tostones with Garlic Dip

Tostones con Mojo de Ajo

Green plantains fried twice: soft inside, crackly outside. Every fried-fish plate in Puerto Rico comes with a pile of these.

  • Prep 10 min
  • Cook 15 min
  • Serves 4
  • Level Easy

You need

  • 2 large green plantains
  • Vegetable oil for frying
  • 1 tsp salt, plus more to finish
  • 4 garlic cloves (for the dip)
  • ¼ cup olive oil (for the dip)
  • 1 tbsp lime juice (for the dip)

How to make it

  1. First fry. Peel the plantains and cut into 1-inch (2.5 cm) pieces. Fry in oil at 325 °F (165 °C) for 4–5 minutes until tender but still pale.
  2. Smash. Drain, then press each piece flat to about ½ inch (1 cm) with the bottom of a glass or a tostonera.
  3. Second fry. Fry again at 365 °F (185 °C) for 2–3 minutes until golden and crisp. Drain and salt right away.
  4. Garlic dip. Mash the garlic with a pinch of salt, then stir in the olive oil and lime juice. Serve on the side for dipping.

Photo: やましこ · CC BY-SA 2.0

More ways to cook Channel Catfish

Same fish, a different corner of the sea.

Neiva, Huila, ColombiaColombian River Fish “Viudo”
Los Llanos, VenezuelaVenezuelan Catfish in Coconut Sauce
Pantanal, BrazilPantanal Grilled Catfish
Mississippi DeltaSouthern Fried Catfish