Whole fried tilapia (Mojarra frita)

1. Rinse the cleaned whole tilapia under cold water and pat them thoroughly dry inside and out with kitchen paper.

2. With a sharp knife, make 3-4 diagonal cuts down to the bone on each side so the fish cooks evenly and the seasoning penetrates deeply.

3. Mix the crushed garlic with the juice of one lime, the salt and the chili powder, and rub it all over the fish, inside and into the cuts; leave for 15 minutes.

4. Dust the fish lightly in flour and shake off the excess.

5. Heat about 2 cm of oil in a large, deep frying pan and fry the fish one at a time for 5-6 minutes per side until golden and crisp; lift onto kitchen paper.

6. Serve piping hot with plenty of lime wedges, salsa, rice and tortillas.

Tip: The fish only turns crisp if it is completely dry and the oil is hot enough – a pinch of flour dropped in should sizzle immediately.