The complex world of mojarras and how we call the fish, almost changing between each port, makes us sometimes mess with the fish in question that we are going to cook. Today we are talking about mojarra, which is a term that is sometimes confusing.
This time we are going to cook red mojarra, which is sometimes also called red tilapia, as it is part of the tilapia family, saltwater fish very popular in Latin Americawhich are usually cooked fried or, depending on the country, in ceviche.
In Spain, however, the mojarras are usually related to the sargo and are members of the family of the diplodusa group of fish that has commercial interest and are quite affordable, so if you have a very clean mojarra from Cadiz, you can make this recipe.
As the Andalusian mojarra is difficult to find, as well as the breams, since outside their markets they are not common, and the red mojarra is not abundant either, you can make this recipe with aquaculture tilapia that is quite easy to see, although you can really prepare it with any white fish.
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With what to accompany the fried mojarra
Like so many other fried fish recipes such as fish & chips, marinated dogfish or some simple hake delicacies, in addition to any Roman-style hake or some Roman-style squid, this fried mojarra works wonderfully as a second course .
As it is not very powerful, we can accompany it with a first with a little more substance and even prepare them as an appetizer because they are quite successful. In any case, a salad, a soup or a little pasta will go wonderfully.
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