In the case of mojarra frita, you might find it unsavory to have your dinner staring right back at you, but I promise the flavor is worth it. Many locals actually consider the eyeballs their favorite part. My host family saw that I was leaving the fins untouched and taught me that those are eaten, too. Although I was wary at first, they quickly became my favorite part because of the crunchy texture, just like a potato chip. Eating this dish requires a lot of work since you have to dig out the fish meat and avoid the bones, but in that sense, it can be quite fun. I was proud to have left very little meat when I finished eating.
In terms of preparation, this dish is actually quite easy and comes together quickly. I removed the scales of the fish with a knife and scored it on both sides before seasoning it with salt, pepper, paprika and lime. Next, I dipped the whole fish in canola oil heated over a medium-high flame and cooked it on both sides. After removing the fish, I used the same oil to cook one-inch pieces of plantain. Once the pieces of plantain had softened, I took them out, smashed them with the bottom of a glass cup, and fried them a second time. Meanwhile, I had a pot of rice going so that I could serve everything warm.
In this instance, I bought the fish from my local grocer, but my host family and I have previously gone straight to the fish pond in our town, where the owners will throw out a large, round net called an atarraya and sell the catch of the day. These farms ensure that the fish populations in natural streams and rivers aren’t depleted by human consumption.
