← All recipes · Species guide: Tilapia
Colombia · Tilapia

Colombian Crispy Fried Mojarra

Mojarra Frita

On the beaches of Cartagena and along the Magdalena River, a whole fried mojarra (tilapia) comes with coconut rice, patacones and a little salad. The fish is fried so crisp you can eat the fins.

  • Prep 15 min
  • Cook 20 min
  • Serves 2
  • Level Easy
Photo: Ix kimiaranda · CC BY-SA 4.0
Served with: Colombian Brown Coconut Rice ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

To serve

Method

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

  1. Score the fish. Cut 3–4 deep diagonal slashes on each side, down to the bone.
  2. Season. Squeeze the limes over the fish. Rub the garlic, salt, cumin and pepper into the slashes and belly and let it sit 15 minutes.
  3. Dry well. Pat the fish very dry with paper towels and dust lightly with flour if you like it extra crisp.
  4. Fry. Heat 1½ inches (4 cm) of oil to 360 °F (180 °C). Fry one fish at a time, 6–8 minutes per side, until deep golden and the fins are crunchy.
  5. Serve. Drain on a rack and serve hot with coconut rice, patacones, salad and lime.

On the side

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

Cartagena, Colombia

Colombian Brown Coconut Rice

Arroz con Coco Titoté

Coconut milk cooked down until it turns into caramel-brown bits, then simmered with rice and raisins. On the beaches of Cartagena it always comes with fried fish and patacones.

  • Prep 10 min
  • Cook 45 min
  • Serves 6
  • Level Medium

You need

  • 2 cans (13.5 oz each) coconut milk
  • 1 tbsp sugar
  • 2 cups long-grain rice, rinsed
  • 1½ cups water (about)
  • 1½ tsp salt
  • ⅓ cup raisins (optional)

How to make it

  1. Make the titoté. Simmer 1 can of coconut milk in a heavy pot over medium heat, stirring often, for 15–20 minutes until the water cooks off, the oil separates and the solids turn deep brown. Do not let it burn.
  2. Add the liquid. Stir in the sugar for 1 minute, then add the second can of coconut milk, the water and salt. Scrape the brown bits so they dissolve and bring to a boil.
  3. Cook the rice. Add the rice and raisins and boil uncovered until the liquid drops to the level of the rice, about 5 minutes.
  4. Steam. Cover tightly and cook on the lowest heat 20 minutes. Fluff with a fork and serve.

Photo: Adriblanco · CC BY-SA 4.0

More ways to cook Tilapia

Same fish, a different corner of the sea.

São Paulo, BrazilBrazilian Tilapia Parmigiana
Alexandria, EgyptEgyptian Grilled Tilapia
Camagüey, CubaCuban Oven-Baked Tilapia in Sour Orange