Rinse the whole mojarra under cold water and pat dry thoroughly with paper towels. Using a sharp knife, score diagonal cuts on both sides of the fish. This helps the marinade penetrate and ensures even cooking.

Season the fish generously with salt and pepper on all sides. Cut half the lime and rub its juice all over the fish, including inside the cavity.

In a small bowl, mix the minced garlic, ground cumin, paprika, and juice of the remaining whole lime. Rub this mixture all over the fish and inside the cavity. Insert lime slices into the cavity to infuse extra flavor.

Cover the fish and refrigerate for 30 minutes to let the flavors meld.

Pour vegetable oil into a large frying pan to a depth that will allow the fish to fry without sticking. Heat the oil over medium-high heat until it sizzles when a drop of water or a small piece of fish skin is added.

Carefully place the marinated fish in the hot oil. Fry for 5 to 7 minutes on one side until golden and crispy. Using tongs or a spatula, gently flip the fish and fry the other side for the same amount of time. The fish is cooked when it reaches an internal temperature of 145°F (63°C).

Remove the fish from the oil and place on paper towels to drain excess oil.

Serve the whole fried mojarra with lime wedges on the side for squeezing.