Fried Scup/ Mojarra frita

5-6 scup size doesn’t matter
3 cups all purpose flour
1/4 c old bay seasoning
2 Tablespoons oregano
2 packeta goya seasoning
2 Tablespoons garlic powder
2 Tablespoons onion powder
1/2 bottle of goya achiote paste
Salt and pepper to taste
Wash and clean fish thoroughly.
Slice 2-3 slits into both sides of the fish it helps cook it evenly.
Salt and pepper both sides and inside set aside
Take flour and mix everything together except achiote paste
In seperate bowl spoon 1/2 bottle achiote paste you will need gloves because this does get messy if none available and just using hands wash with lots of soap abd paper towels to dry
Take salt and pepper fish one by one dip into flour then achiote paste and back into flour when rubbing the paste make sure to get into the slits.
I usually use my cast iron 18 inch pan fill a quarter of the way with oil. After all fish are done set aside and heat oil on high. If using a cast iron pan leave heat med high. When oil is hot place fish any side down and leave there for 10-15 mins don’t move it or flip it. This is the secret to crunchy crispy skin. When dark brown flip and do same thing 10-15 mins. Your ✔ done easy wasn’t it. Pair with my vegetable pilaf rice and a nice side salad and enjoy.


Popular Posts