Sesame seeds, peanuts and flour. Accompany with rice.
Try this delicious fried mojarra, as it is crunchy and has a spicy flavor thanks to the macha sauce. With our recipe it will have a very rich golden color!
- 2 cups Mazola Corn Oil, for the macha sauce
- 2 cloves of garlic, for the macha sauce
- 2 cups of chile de arbol
- 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 mojarras, medium
- enough of Mazola Corn Oil
- to taste white rice, to accompany
- to taste of salad, to accompany
- to taste lemon, to accompany
Heat the Mazola Corn Oil in a saucepan over medium heat, add the garlic and cook for 2 minutes or until lightly golden.
Later, add the chiles, cook for 10 seconds, remove from the heat and let the oil cool.
Blend the chiles with the garlic, brown sugar and sea salt for 2 minutes, but remember that it is not necessary to grind a lot, since we want them to have a bit of texture. Place the macha sauce in a bowl and add a little of the strained oil, the sesame seeds and the peanuts. Booking.
Varnish the mojarra with the macha sauce on both sides, then dredge it in the flour and cover completely. Marina for 10 minutes.
Heat enough oil in a deep pot and fry the mojarra for 10 minutes or until it is 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.