Peanuts, sugar and flour. Accompany it with rice
Try this delicious fried mojarra, because it is crispy and has a spicy flavor thanks to the macha sauce, with our recipe it will have a very rich golden brown!
- 2 cups corn oil, for the macha sauce
- 2 cloves of garlic, for the macha sauce
- 2 cups of chili tree
- 1 tablespoon sugar, for the macha sauce
- 1 tablespoon sea salt, for the macha sauce
- 1/4 cups sesame seeds, toasted
- 1/4 cups peanuts, toasted and finely chopped
- 2 cups flour
- 3 medium mojarra fish
- Corn oil
- white rice, to accompany
- salad, To accompany
- lime, To accompany
Heat the corn oil in a saucepan over medium heat, add the garlic and cook for 2 minutes or until lightly browned.
Later, add the chiles, cook for 10 seconds, remove from heat and let the oil cool down.
Blend the chiles with the garlic, muscovado sugar and sea salt for 2 minutes, but remember that it is not necessary to grind much, since we want them to have a little texture.
Put the macha sauce in a bowl and add a little of the strained oil, sesame and peanuts.
Varnish the mojarra with the macha sauce on both sides, then pass it through the flour and cover it completely. Marinate for 10 minutes.
Heat enough oil in a deep pot and fry the mojarra for 10 minutes or until golden brown.
Remove from the oil and place on a plate with absorbent paper.
Serve the fried mojarra with macha sauce on an extended plate and accompany with more sauce, lemon and salad.