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Puerto Rico · Mountain Mullet

Puerto Rican River Dajao, Fried Crisp

Dajao Frito

In the cool mountain rivers of Jayuya, catching dajao is a summer tradition, and the reward is a pan of them fried crisp and splashed with garlic mojo.

  • Prep 15 min
  • Cook 20 min
  • Serves 2–4
  • Level Easy
Photo: Juan Emilio Prades Bel · CC BY 4.0
Served with: Puerto Rican Mofongo ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the mojo de ajo

Method

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

  1. Season. Slash the fish twice on each side, squeeze the lime over them and rub inside and out with adobo. Let them sit 15 minutes.
  2. Make the mojo. Warm the olive oil with the garlic over low heat for 3 minutes, just until fragrant. Take it off the heat and stir in the lime juice, cilantro and salt.
  3. Fry. Dust the fish with flour and fry in oil at 350 °F (175 °C) for 3–4 minutes per side, until crisp all the way to the tail.
  4. Serve. Drain, drizzle with the mojo de ajo and serve hot with mofongo.

On the side

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

Puerto Rico

Puerto Rican Mofongo

Mofongo

Fried green plantains pounded in a pilón with garlic and crispy chicharrón, shaped into a dome. Along the coast it comes with fish or shrimp in a garlicky sauce poured over.

  • Prep 15 min
  • Cook 20 min
  • Serves 4
  • Level Medium

You need

  • 4 green plantains
  • Vegetable oil for frying
  • 6 garlic cloves
  • ½ tsp salt
  • 3 tbsp olive oil
  • 1 cup chicharrón (pork cracklings) or crisp bacon, crumbled
  • ½ cup warm chicken or fish broth

How to make it

  1. Fry the plantains. Peel the plantains and cut into 1-inch (2.5 cm) pieces. Fry at 350 °F (175 °C) for 6–8 minutes until golden outside and cooked through but not crisp. Drain.
  2. Garlic paste. In a pilón (mortar), mash the garlic with the salt and olive oil into a paste.
  3. Pound. Working in batches while the plantains are hot, add a few pieces and some chicharrón to the garlic and pound until mashed but still a bit chunky. Add a spoonful of broth if it is dry.
  4. Shape. Press each portion into a small bowl to make a dome and turn it out onto a plate. Serve hot with the fish and its sauce.

Photo: Sen166 · CC BY-SA 4.0

More ways to cook Mountain Mullet

Same fish, a different corner of the sea.

Portland, JamaicaJamaican Foil-Roasted Mountain Mullet
Samaná, Dominican RepublicDominican River Fish Stewed in Coconut
Florianópolis, BrazilBrazilian Grilled Mullet