...they are not battered and deep fried so technically they are not a fritter nor a croquette. I find them far more tasty and less greasy than a fritter when coated in bread crumbs and fried in butter and olive oil ...
Literally, Mojo Isleño means "islander sauce" and Pargo (red snapper) is the traditional fish for this recipe, though grouper, cod, tilapia or any white-flesh fish will do. This sauce is very close to a Sofrito with the usual Puerto Rican ingredients: garlic, onion, sweet red and green peppers, tomatoes, green olives, ...