Mojarra Frita

Step 1

Pat both whole fish completely dry inside and out with paper towels, dabbing gently into the cavity as well — removing all surface moisture is critical for achieving a crispy, golden skin instead of a pale, steamed exterior.

Step 2

Season the exterior and interior cavity of each fish generously with 0.75 teaspoons of kosher salt and 0.25 teaspoon of freshly ground black pepper, rubbing gently to distribute evenly.

Step 3

Pour 0.5 cup of all-purpose flour onto a shallow plate. Working with one fish at a time, dredge it in the flour, coating both sides, the head, and the fins thoroughly but shaking off any excess — you want a thin, even coat that clings to the skin.

Step 4

Slice 2 fresh limes into thin rounds and halve them. Trim the stems from 2 fresh jalapeños and slice them into thin rings, removing seeds if you prefer less heat.

Step 5

Set a 12-inch heavy-bottomed skillet over medium-high heat. Pour in 3 cups of vegetable oil and let it preheat for 3-4 minutes until the surface shimmers and a small piece of flour dropped into the oil sizzles and browns within 2-3 seconds — the oil should reach 350-375°F on an instant-read thermometer.

Step 6

Carefully lay one floured fish into the hot oil — it should sizzle immediately and vigorously. Fry undisturbed for 4-5 minutes, listening for a steady, aggressive sizzle. The skin will begin to turn deep golden brown and crisp.

Step 7

Using a long fish spatula or slotted spoon, gently slide the spatula under the fish's belly and carefully flip it in one smooth motion. Fry the other side for 3-4 minutes until that side is also deep golden and the fins are shatteringly crisp. The flesh near the dorsal fin should flake easily when prodded with a fork.

Step 8

Transfer the cooked fish to a paper towel-lined plate, tilting it slightly so any oil drains away. Repeat steps 6-7 with the second fish while the oil is still at temperature.

Step 9

Arrange each fried fish on a warm plate. Scatter the lime rounds and jalapeño slices around the fish, then sprinkle 0.125 cup of fresh cilantro leaves over the top.

Step 10

Serve immediately while the skin is still crackling. Squeeze fresh lime juice over the fish at the table and eat straight off the bone, picking away tender flakes of flesh — the head and cheeks are prized delicacies in this dish.