Peixe à milanesa
Breaded fish fillet.
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 Narval
Breaded and fried dishes have a long history in Europe, with variations found in many cultures. Peixe à Milanesa in Portugal likely evolved from similar culinary traditions, adapting to local ingredients and tastes. The introduction of breadcrumbs and frying techniques probably stems from broader European culinary influences.
Peixe à Milanesa is a common and accessible dish in Portuguese cuisine, often enjoyed as a quick and easy meal at home or in casual restaurants. It represents a simple yet satisfying way to prepare fish, showcasing the Portuguese appreciation for fresh seafood.
Family Meal
Peixe à Milanesa is a popular choice for family dinners, especially for families with children. It is often served with rice, potatoes, or a simple salad.
Restaurant Staple
Many local restaurants and 'tascas' (small, traditional eateries) include Peixe à Milanesa on their menu, offering a budget-friendly and familiar option.
Simplicity and Freshness
The dish reflects the Portuguese culinary philosophy of emphasizing fresh, high-quality ingredients prepared in a straightforward manner.
Peixe à Milanesa offers a delightful combination of textures and flavors. The crispy, golden-brown breading contrasts with the flaky, tender fish inside, creating a satisfying experience. The dish typically features a savory, slightly salty taste complemented by the richness of the frying oil.
The main flavor profile revolves around the mildness of the fish (often white fish like hake, cod, or sea bass) enhanced by a seasoned breadcrumb coating. The breadcrumbs are frequently mixed with garlic powder, paprika, parsley, and sometimes lemon zest, adding aromatic and savory notes. The frying process contributes a golden-brown, slightly nutty flavor. A squeeze of fresh lemon juice is often served alongside, providing a bright, acidic counterpoint that balances the richness of the dish.
Dry the Fish Thoroughly
Before breading, pat the fish fillets completely dry with paper towels. This will help the breadcrumbs adhere better and create a crispier coating.
Use a Three-Step Breading Process
For optimal breading, dip the fish first in flour, then in beaten egg, and finally in seasoned breadcrumbs. Ensure each fillet is evenly coated.
Maintain the Oil Temperature
The oil should be hot enough to cook the fish quickly and evenly (around 350°F or 175°C). Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy fish. Cook in batches.
Don't Overcook
Cook the fish until golden brown and cooked through. Overcooking will result in dry and tough fish. The internal temperature should reach 145°F (63°C).
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