Peixe Frito
Fried Fish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Restaurante da Dete
Portugal's extensive coastline has always made seafood a staple. The simplicity of frying fish likely dates back centuries, evolving with available ingredients and techniques from various cultures who traded and settled in the region. Influences from Mediterranean and Moorish cooking are suspected.
Peixe Frito is deeply ingrained in Portuguese culture, particularly in coastal communities. It represents a connection to the sea and a celebration of fresh, simple ingredients.
Family Meals
Peixe Frito is often enjoyed as a family meal, especially on weekends or during gatherings. The act of sharing a platter of freshly fried fish fosters a sense of community and togetherness.
Coastal Tradition
In coastal regions, Peixe Frito is a daily staple. Fishermen often bring their catch of the day directly to local restaurants or prepare it at home.
Summer Cuisine
It's particularly popular during the summer months, often enjoyed outdoors at seaside restaurants or during picnics.
The flavors of Peixe Frito are defined by the fresh taste of the fish itself, enhanced by simple seasoning and the satisfying crispness achieved through frying.
The dominant flavor is, of course, that of the fish. Typical seasonings include salt, pepper, and sometimes lemon juice or garlic. The frying process imparts a crispy texture, and the oil used (often olive oil) contributes a subtle richness. Depending on the variety of fish, the taste can range from delicate and mild to more robust and savory.
Freshness is Key
Use the freshest fish possible for the best flavor. Look for clear eyes, firm flesh, and a fresh, sea-like smell.
Proper Drying
Pat the fish dry thoroughly before frying. Excess moisture will cause the oil to splatter and prevent the fish from becoming crispy.
Oil Temperature
Maintain a consistent oil temperature for even cooking. The oil should be hot enough to sizzle immediately when the fish is added, but not so hot that it burns. A temperature of 350-375°F (175-190°C) is ideal.
Don't Overcrowd the Pan
Fry the fish in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy fish.
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