Perch Mojo
Difficulty: easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less
1 whole perch, gutted/cleaned
2 cups cornmeal
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
Mojo:
1 1/2 tbsp cumin seeds, toasted
12 cloves garlic
1 tbsp chili flakes
1 tsp salt
1/3 cup extra virgin olive oil
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 tsp oregano, dried
2 tbsp fresh cilantro
2 cups cornmeal
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
Mojo:
1 1/2 tbsp cumin seeds, toasted
12 cloves garlic
1 tbsp chili flakes
1 tsp salt
1/3 cup extra virgin olive oil
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 tsp oregano, dried
2 tbsp fresh cilantro
Put all mojo ingredients in a blender and blend on high until smooth. Set aside. Rinse off the perch (inside and out), and shake off excess water. Do not dry. Mix cornmeal, flour, salt and pepper together; dredge the fish with flour mixture. Ensure fish is covered completely. In a deep fryer heated to 330F, fry fish until golden, crispy and cooked through (7-10 min.). Serve fish hot on a platter, drizzled with mojo sauce. Serves 2-4.
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