Cut three or four deep diagonal slashes into each side of the fish.
Rub with lime, garlic, salt, and cumin and refrigerate 30 minutes.
Pat very dry and dust lightly with flour if desired.
Heat enough oil to cover at least half the fish to 365–375°F/185–190°C.
Fry one fish at a time for 5–7 minutes per side until deeply crisp and the thickest flesh reaches 145°F/63°C.
Drain and serve with patacones and coconut rice.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
cleaned whole mojarras or tilapia
limes
garlic cloves
salt
cumin
cornstarch
frying oil
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