Mojarra al Ajillo

Inés Miselem
If you only eat fried mojarra when you go to the beach, this mojarra al ajillo recipe will bring that delicious dish from the Pacific coast of Mexico to your home table. Follow this step-by-step guide and prepare a mojarra seasoned with guajillo chiles, which will give it that characteristic flavor you love when you eat it on vacation. Are you up for making this dish this weekend?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 onions, for marinating
  • 4 cloves garlic, for marinating
  • 5 allspice berries, for marinating
  • 1/2 tablespoons oregano, for marinating
  • 1/4 cups olive oil, for marinating
  • 1/3 cups lime juice, for marinating
  • salt, for marinating
  • 2 mojarra fish
  • flour
  • 2 tablespoons garlic
  • 2 guajillo chiles
  • vegetable oil, for frying the mojarra
  • lettuce
  • orange, in slices, for decoration
  • 2 potatoes, for serving
  • avocado, for serving
  • lime, for serving
Preparation
15 mins
15 mins
Low
  • To marinate, grind the allspice, garlic, onion, oregano, olive oil, lime juice, and salt in a blender. Blend for three minutes and set aside.
  • Make some diagonal cuts not too deep on the mojarra and bathe it with the previous preparation; let it marinate for 30 minutes in refrigeration. Then, flour the mojarra on both sides and set aside.
  • In a saucepan, heat the oil, fry the garlic, and once it's ready, remove it; do the same with the guajillo chile. Then fry the mojarra in that same oil for 15 minutes, basting well with the oil. Remove and place on absorbent paper to get rid of excess oil.
  • Serve accompanied by lettuce, fried garlic and guajillo chile, orange and lime slices.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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